Pleurotus eryngii in oyster sauce

Pleurotus eryngii in oyster sauce

Introduction:

Production steps:

Step 1: soak the pork leg with blood and make it into slices

Step 2: add starch, black pepper powder, cooking wine and chicken essence to leg meat

Step 3: grab well and marinate for a while

Step 4: heat the pan and cool the oil. Fry the sliced meat with cooking oil for 9 minutes. Be careful that the sliced meat sticks to the pan due to starch

Step 5: slice Pleurotus eryngii

Step 6: slice the onion

Step 7: heat the oil and fry the Pleurotus eryngii and onion with lard

Step 8: stir fry with sliced meat, turn off the heat, add appropriate amount of salted chicken essence and start the pot

Step 9: load the heated iron plate

Step 10: leave the soup in the pot, add oyster sauce, black pepper powder, coke and chicken essence to make the topping

Step 11: pour it on the finished product, hiss, and the fragrance overflows

Step 12: garnish with minced chives and shredded red pepper

Step 13: serve

Materials required:

Pork leg: 150g

Pleurotus eryngii: 1

Red pepper: a little

Chives: a little

Onion: a little

Edible oil: right amount

Lard: right amount

Black pepper: a little

Cooking wine: a little

Coke: a little

Oyster sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Starch: right amount

Note: it's best to spread a thin layer of oil on the iron plate first. What I spread is lard. The soup of fried Pleurotus eryngii is very thick, so there's no need to add starch to thicken it

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh