Shredded pork with Pleurotus eryngii and oyster sauce

Shredded pork with Pleurotus eryngii and oyster sauce

Introduction:

Production steps:

Step 1: shred the meat, marinate with wine and pepper for half an hour

Step 2: cut Pleurotus eryngii into strips

Step 3: cut the pepper into sections, cut the garlic into small pieces, and cut the garlic seedling into small sections

Step 4: put the oil in the pan and add the shredded meat,

Step 5: add some cooking wine, stir fry, and add the juice

Step 6: put some oil in the pan, add minced garlic and pepper, saute until fragrant, add Pleurotus eryngii,

Step 7: when the apricot abalone mushroom is slightly yellow, pour in the shredded meat and continue to stir fry

Step 8: add a large spoon of oyster sauce, stir fry for a while, add a little soy sauce, pepper, chicken essence, stir fry for a while, out of the pot

Materials required:

Tenderloin: moderate

Pleurotus eryngii: two

Red pepper: Three

Garlic sprouts: one

Garlic: three petals

Oyster sauce: right amount

Soy sauce: right amount

Pepper: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1, because there are Pleurotus eryngii at home, so I use this one. It should be delicious to replace it with other mushrooms. 2. After the shredded meat is added in, it should be quickly stir fried and seasoned, and then it can be out of the pot, otherwise the Pleurotus eryngii will be too soft to chew.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy