Pleurotus eryngii with fish flavor(yu xiang xing bao gu )

Pleurotus eryngii with fish flavor

Introduction:

Production steps:

Step 1: shred Pleurotus eryngii, green pepper, meat, onion and ginger

Step 2: shred Pleurotus eryngii, green pepper, meat, onion and ginger, and mince garlic.

Step 3: blanch Pleurotus eryngii with a frying spoon (cook for 10 minutes)

Step 4: 3 teaspoons soybean oil

Step 5: stir fry shredded onion and ginger after oil is hot

Step 6: stir fry onion and ginger, add shredded meat and continue to stir fry

Step 7: add shredded green pepper and minced garlic after the meat turns white

Step 8: add Pleurotus eryngii and stir fry

Step 9: add half a teaspoon of sugar

Step 10: add 2 teaspoons vinegar

Step 11: add 1 teaspoon of soy sauce

Step 12: add chili oil (if you can eat spicy, add more, my family can't eat too spicy, so add less) stir fry evenly, add some chicken essence and salt, and finally add starch to thicken, then out of the spoon

Step 13: dish (it would be better if you put some red and yellow peppers)

Materials required:

Pleurotus eryngii: 1

Pork: 1 liang

Green pepper: 1

Salt: right amount

Old style: 1 spoonful

Vinegar: 2 teaspoons

Chicken essence: appropriate amount

Starch: right amount

Chili oil: right amount

Sugar: 1 teaspoon

Scallion: right amount

Sesame oil: proper amount (sesame oil)

Ginger: right amount

Garlic: right amount

Note: some seasoning did not write the specific amount, because everyone's taste is different, while doing while tasting, all by the taste buds, ha ha. In line with the principle of less storage and frequent taste, adding seasoning bit by bit is absolutely right.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Xing Bao Gu