Pleurotus eryngii meat sauce(xing bao gu rou jiang )

Pleurotus eryngii meat sauce

Introduction:

"Pleurotus eryngii is a kind of advanced edible fungus, which tastes similar to meat. The fat man made a meat sauce with Pleurotus eryngii and pork, which tastes very good. "

Production steps:

Step 1: wash and dice Pleurotus eryngii.

Step 2: wash and dice the onion.

Step 3: dice the pork.

Step 4: add the oil into the hot pot and stir fry the Diced Pork until the oil comes out.

Step 5: add diced onion.

Step 6: stir fry the flavor.

Step 7: add Pleurotus eryngii.

Step 8: stir fry until the Pleurotus eryngii is soft.

Step 9: add the dried soy sauce and meijixian.

Step 10: stir well.

Step 11: add appropriate amount of water, salt and five spice powder, stir well and bring to a boil.

Step 12: shell the cooked eggs.

Step 13: make two cuts on each egg.

Step 14: put it into the pot, cover it, turn it to low heat and simmer for 30 minutes.

Step 15: finished product drawing.

Materials required:

Pleurotus eryngii: 300g

Pork: 100g

Onion: 100g

Eggs: 8

Ginger: 10g

Dry yellow sauce: 20g

White granulated sugar: 5g

Five spice powder: 5g

Water: moderate

Salt: 5g

Peanut oil: 30ml

Meijixian: 10ml

Note: a few strokes on the cooked egg can make the egg taste better. No dry yellow sauce can be replaced by different bean paste.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Xing Bao Gu Rou Jiang