Braised Pleurotus eryngii with pepper(cai jiao xing bao gu bao )

Braised Pleurotus eryngii with pepper

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: put the pork into the pot, add a small amount of oil, stir fry slowly over low heat;

Step 3: until the oil is stir fried and the surface is slightly yellow, add ginger slices, garlic braids, star anise, cinnamon and rock sugar and stir fry together;

Step 4: add appropriate amount of soy sauce and cooking wine, stir fry evenly, cover and cook for two or three minutes;

Step 5: add the Pleurotus eryngii slices;

Step 6: stir fry slowly until the Pleurotus eryngii is soft and slightly out of water;

Step 7: add red and yellow pepper slices and stir fry;

Step 8: add salt and pepper to taste;

Step 9: put it into a small pot, sprinkle some scallions and serve it directly.

Materials required:

Pork: 150g

Pleurotus eryngii: 2

Red and yellow pepper: 1 for each

Rock sugar: right amount

Shallot: moderate

Ginger slices: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Soy sauce: right amount

Cooking wine: moderate

Pepper: right amount

Oil: right amount

Salt: right amount

Note: 1. This dish is in the form of dry pan dishes. First, stir fry the pork, stir out the fat of pork, and the surface is slightly burnt yellow. Then, add appropriate amount of soy sauce and cooking wine, cover and cook for two or three minutes to make the pork mature; 2. Add the Pleurotus eryngii slices, and stir fry the Pleurotus eryngii with the fat and water contained in the Pleurotus eryngii, without adding additional water 3. Because the color pepper is rich in vitamin C, and can be eaten raw directly, so it does not need to fry for a long time, fry until eight or nine mature and then add, stir fry evenly, and finally add salt and other seasoning.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cai Jiao Xing Bao Gu Bao