Black pepper, oyster sauce, Pleurotus abalone -- simple Kwai Fu(hei jiao hao you xing bao gu jian dan kuai shou cai )

Black pepper, oyster sauce, Pleurotus abalone -- simple Kwai Fu

Introduction:

"Pleurotus eryngii is tough enough, so it's a good way to tear it by hand. It's like eating in a western restaurant with black pepper and oyster sauce. The taste of black pepper and oyster sauce make it feel like eating meat."

Production steps:

Step 1: spare ingredients: two Pleurotus eryngii

Step 2: tear the Pleurotus eryngii from the head and tear the long segment by hand.

Step 3: mix black pepper powder, 1 teaspoon salt and 1 teaspoon sesame oil, and let stand for 20 minutes.

Step 4: pour yishutang sesame oil into the hot pot, then pour in the pickled Pleurotus eryngii, stir fry the Pleurotus eryngii until soft, then pour in oyster sauce, stir fry until cooked, and then out of the pot.

Step 5: take a picture of the finished product. It tastes delicious. It tastes better when it's hot.

Materials required:

Pleurotus eryngii: 2

Black pepper powder: 10g

Salt: 5g

Sesame oil: 1 teaspoon

Sesame oil: 1 teaspoon

Oyster sauce: 20ml

Note: fried Pleurotus eryngii is not suitable for large fire, medium fire can be fried.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hei Jiao Hao You Xing Bao Gu Jian Dan Kuai Shou Cai