Fried pork slices with Pleurotus eryngii(xing bao gu chao rou pian xia ji kai wei kou de xiao chao )

Fried pork slices with Pleurotus eryngii

Introduction:

"We didn't eat Pleurotus eryngii very often. Later, my colleagues told me that Pleurotus eryngii tasted very good and had rich nutrition, so I came into contact with this kind of fungus. Then I really fell in love with Pleurotus eryngii, its white and fat body, and its crisp, tender and smooth taste..."

Production steps:

Step 1: wash Pleurotus eryngii and cut into slices.

Step 2: slice lean pork and marinate with oyster sauce.

Step 3: blanch Pleurotus eryngii in boiling water.

Step 4: add appropriate amount of vegetable oil into the frying pan, and stir fry the meat slices.

Step 5: add onion, ginger and garlic and stir fry.

Step 6: add Pleurotus eryngii and stir fry.

Step 7: add appropriate amount of oyster sauce, soy sauce, salt, chicken essence, stir fry evenly.

Materials required:

Pleurotus eryngii: 300g

Lean pork: 100g

Scallion: right amount

Garlic: right amount

Ginger: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Soy sauce: moderate

Note: Pleurotus eryngii in blanching time must not be too long, will affect the taste.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: Original

Chinese PinYin : Xing Bao Gu Chao Rou Pian Xia Ji Kai Wei Kou De Xiao Chao