Pleurotus eryngii(gong bao xing bao gu )

Pleurotus eryngii

Introduction:

"Sweet, sour, spicy, slightly salty"

Production steps:

Step 1: soak the peanuts in hot water in advance

Step 2: peel and dry

Step 3: cut the Pleurotus eryngii into bigger pieces, and cut the onion, ginger and garlic into small pieces

Step 4: put the oil in the pot, cool the peanut oil in the pot and fry it over low heat

Step 5: deep fry and take out oil control

Step 6: set up. Put onion, ginger and garlic slices into a small bowl, add salt, sugar, vinegar, pepper, soy sauce, water and cornstarch to make juice

Step 7: start another pot, add a little oil and heat

Step 8: add in the Pleurotus eryngii and stir fry over low heat

Step 9: stir fry until the surface of Pleurotus eryngii comes out of water

Step 10: add the dried pepper and stir fry the pepper

Step 11: when the chili and Zanthoxylum are fried, pour some oil into the pot

Step 12: add Pixian Douban sauce

Step 13: stir fry

Step 14: open the fire, pour the juice along the edge of the pan, and gently shake the pan

Step 15: when the sauce is thick, add the fried peanuts, turn them over twice and pour in a little oil

Step 16: get out of the pot

Materials required:

Pleurotus eryngii: 300g

Peanuts: 150g

Dry pepper: right amount

Zanthoxylum: more than ten

Onion: 1 bar

Ginger: 1 small piece

Garlic: 3-4 petals

Oil: right amount

Salt: a little

Sugar: 2 teaspoons

Vinegar: 3 teaspoons

Old style: 1 teaspoon

Pepper: a little

Water: 3 teaspoons

Raw meal: 1 teaspoon

Pixian bean paste: 1 teaspoon

Note: the whole process only needs to be cooked in high heat when thickening

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Gong Bao Xing Bao Gu