Stir fried Pleurotus eryngii(hua chao xing bao gu )

Stir fried Pleurotus eryngii

Introduction:

"Pleurotus eryngii has always been my favorite. Some people say that the sliced Pleurotus eryngii looks like a slug. What I want to say is that when you are out, the mushrooms are cut vertically and fried like a slug."

Production steps:

Step 1: first of all, please ignore my terrible knife work < br > Pleurotus eryngii, cut thin and even pieces of ginger, slice dry red pepper and cut into sections.

Step 2: slice the meat, separate the fat from the lean, and set it aside.

Step 3: grasp the lean meat with raw meal and cooking wine, and wait for use.

Step 4: add oil and fat to fry (teenagers, actually I don't say it, you know it's more fragrant and fatter).

Step 5: fry the meat until it's a little transparent. Add ginger slices and dried red pepper.

Step 6: stir fry the Pleurotus eryngii in high heat after fragrant. When the Pleurotus eryngii becomes very smooth, add the sliced meat, then add the salt monosodium glutamate, and stir fry in oyster sauce for a while.

Step 7: Sprinkle with scallions and put them on a plate Congratulations on your delicious Pleurotus eryngii, but don't think of slugs when eating it.

Materials required:

Pleurotus eryngii: two

Dried red pepper: 10

About 200g (lean and fat)

Salt: right amount

MSG: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Cooking wine: moderate

Vegetable oil: right amount

Note: choose Pleurotus eryngii and husband, we must choose strong and strong Don't explain

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hua Chao Xing Bao Gu