Shredded Abalone with fish sauce(yu xiang bao gu si )

Shredded Abalone with fish sauce

Introduction:

"I've been losing weight recently. The meat dishes in my family are all for one person, and the vegetable dishes are all big. But I'm really tired of plain vegetables with light taste, so I thought about using Pleurotus eryngii instead of meat to make "fish flavored shredded meat". I didn't expect that the effect was very good. Pleurotus eryngii can still taste meat. Ingredients: one Pleurotus eryngii (300g), half carrot, one green pepper. Ingredients: onion, ginger, garlic, Pixian Douban, chopped pepper, 1 tbsp bowl juice: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp salt, 1 tbsp cooking wine, 1 tbsp water, 1 tbsp starch

Production steps:

Step 1: shred Pleurotus eryngii, green pepper and carrot. Set aside the bowl juice.

Step 2: put a small amount of oil in the pot, stir in apricot abalone and mushroom shreds, and set aside.

Step 3: put oil in the pot, add onion and ginger, stir fry until fragrant, add Pixian Douban and chopped pepper, stir fry out the red oil.

Step 4: add shredded carrots and green peppers and stir fry until they are broken.

Step 5: add apricot abalone mushroom shreds and stir fry evenly.

Step 6: pour in the bowl juice, stir fry evenly and sprinkle the garlic into the pot.

Materials required:

Pleurotus eryngii: 300g each

Green pepper: one

Carrot: Half Root

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Pixian Douban: 1 tbsp

Chopped peppers: 1 tbsp

Soy sauce: 1 tbsp

Vinegar: one teaspoon

Sugar: 1 tbsp

Salt: one teaspoon

Cooking wine: 1 tbsp

Clear water: small half bowl

Starch: 5g

Note: 1. Seasoning should be added according to your own taste. 2. Cut Pleurotus eryngii along the fiber direction, so the taste is more resilient. 3, Pleurotus Pleurotus should first stir up water, so that the soil flavor of Pleurotus abalone should be removed and the Pleurotus abalone should be more tasty. 4. Pour into the bowl of juice, be sure to stir while pouring, otherwise the starch is easy to sink to the bottom. 5. This seasoning method is suitable for any kind of fish dishes. Such a delicious dish, but the heat is very low, afraid of fat we eat it!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Yu Xiang Bao Gu Si