Shrimp sauce with Pleurotus eryngii(xing bao gu xia wei jiang )

Shrimp sauce with Pleurotus eryngii

Introduction:

"If you look at some homemade soy sauce in the bottle, you want to make some sauce to eat. Here you put some shrimps and dried shrimps to make a shrimp flavor sauce. The flavor of Pleurotus eryngii matches with the taste of shrimps. The sauce is delicious for noodles and steamed bread. My son loves this kind of sauce. Every time he makes it, he can't eat enough. "

Production steps:

Step 1: prepare dried shrimps and dried shrimps,

Step 2: soak the shrimp in advance until soft

Step 3: mix soybean paste and Pixian Douban paste in the ratio of 3:1, soak peanuts in water, and dice Pleurotus eryngii.

Step 4: fry the Pleurotus eryngii with a little oil in the pan until the Pleurotus eryngii becomes soft and yellow, and the water evaporates. The Pleurotus eryngii is easy to taste. After frying, put it out and set it aside,

Step 5: add some more oil, cut the pork into small pieces and fry out the oil

Step 6: grill the fried meat to one side, pour in two kinds of sauce, stir fry until the sauce is red oil, mix with the meat and stir fry evenly.

Step 7: add the pickled shrimp and peanuts, fried Pleurotus eryngii and dried shrimps

Step 8: stir well

Step 9: add proper amount of water and simmer for about 5 minutes

Step 10: add chopped green onion and a small amount of pepper after collecting the juice

Step 11: stir fry evenly, then out of the pot

Materials required:

Pleurotus eryngii: 100g

Shrimp: 50g

Dried shrimps: 10g

Pixian Douban: 10g

Soy sauce: 30g

Scallion: right amount

Red pepper: right amount

Note: the onion should be put last, and stir fry a little to get out of the pot, so that the onion flavor is rich, and the onion will not change

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xing Bao Gu Xia Wei Jiang