Stir fried Pleurotus eryngii(xiao chao xing bao gu )

Stir fried Pleurotus eryngii

Introduction:

"Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals, which can improve the immune function of human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on human body. The meat of Pleurotus eryngii is fat and tender. It is suitable for frying, burning, stewing, stewing, making soup and hotpot materials

Production steps:

Step 1: clean and slice Pleurotus eryngii, pork and green pepper.

Step 2: 2. Heat some oil in the pan, stir fry pork for a while, then add ginger and garlic, consume some oil and stir fry soy sauce until fragrant.

Step 3: heat the oil in the pan, stir fry the pork for a while, then add ginger and garlic, oil consumption and soy sauce.

Step 4: stir fry until golden

Step 5: stir fry the Pleurotus eryngii, then add some salt, soy sauce and sugar.

Step 6: then add green and red pepper and continue to stir fry. Finally, add appropriate amount of chicken powder and stir well

Materials required:

Pleurotus eryngii: 300g

Pork: 100g

Red pepper: 50g

Ginger: 10g

Garlic: 10g

Fuel consumption: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Chicken powder: right amount

Precautions: 1. It is easier to fry Pleurotus eryngii in water. 2. If you think the dish is too dry, you can pour a little water starch (raw powder). 3. Seasoned soy sauce is mainly color, to put the right amount. 4. The oil consumption of this dish is the key and essential.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiao Chao Xing Bao Gu