Dried Pleurotus eryngii

Dried Pleurotus eryngii

Introduction:

"Highlight: Pleurotus eryngii tastes fresh, tender and crispy, and pork is fat but not greasy; meat and vegetable match, super rice."

Production steps:

Step 1: prepare the ingredients.

Step 2: tear Pleurotus eryngii into strips by hand, slice pork, green and red pepper, onion and garlic.

Step 3: spread the onion on the bottom of the dry pan and set aside.

Step 4: pour cooking oil into the pot, then stir fry the pork until the surface is yellowish.

Step 5: add Douban sauce, Douchi and garlic slices to stir fry until fragrant.

Step 6: stir the Pleurotus eryngii in the pot.

Step 7: stir fry the red and green peppers in the pot, then add salt and delicious soy sauce, then add chicken essence and sesame oil before turning off the fire, stir well, and then put them into the dry pot. Finally, light a piece of alcohol in the oven to start.

Materials required:

Pleurotus eryngii: 3

Pork: 300g

Onion: 1

Red pepper: 50g

Green pepper: 50g

Garlic: 20g

Bean paste: 15g

Salt: 2G

Douchi: 5g

Delicious soy sauce: 5ml

Chicken essence: 2G

Sesame oil: 4G

Edible oil: 10 ml

Note: 1, the Pleurotus eryngii from the middle cut into two small sections, and then you can easily tear into a small strip. 2. Because it's a dry pan and a piece of solid alcohol, the onion doesn't need to be cooked again. 3. Bean paste is very salty, so you must pay attention to it when putting salt.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy