Spicy Pleurotus eryngii(xiang la xing bao gu )

Spicy Pleurotus eryngii

Introduction:

"Pleurotus eryngii is my big love."

Production steps:

Step 1: prepare the required materials.

Step 2: cut red pepper into sections.

Step 3: cut off the pedicels and segments of Pleurotus eryngii.

Step 4: peel carrots and shred them. Shred green peppers.

Step 5: wash pepper.

Step 6: heat up the oil in the pan.

Step 7: pour in Pleurotus eryngii and stir fry.

Step 8: stir fry until all the water in the Pleurotus eryngii comes out, and remove.

Step 9: pour in pepper and Zanthoxylum, stir fry over low heat until fragrant.

Step 10: pour in Pleurotus eryngii and stir fry.

Step 11: add Laoganma chili sauce.

Step 12: add oyster sauce.

Step 13: stir fry well.

Step 14: add shredded green pepper and carrot, stir well, add salt to taste.

Step 15: stir fry the Pleurotus eryngii and put it on a plate.

Materials required:

Pleurotus eryngii: 1

Carrot: half

Green pepper: 1

Oyster sauce: 1 tbsp

Laoganma chili sauce: 1 teaspoon

Delicious soy sauce: 1 tbsp

Dry red pepper: 10g

Zanthoxylum bungeanum: right amount

Note: Pleurotus eryngii should first exceed the moisture in the seasoning, so it is more delicious. Oil consumption, delicious and old Ganma all have salty taste, so we should put less or no salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Xing Bao Gu