Pleurotus eryngii in XO Sauce(jiang xing bao gu )

Pleurotus eryngii in XO Sauce

Introduction:

Production steps:

Step 1: ingredients

Step 2: wash and break broccoli, blanch in boiling water, add a little salt and oil

Step 3: drain for standby

Step 4: wash Pleurotus eryngii and slice it for later use

Step 5: put the drained broccoli on the plate and set aside

Step 6: mix sauce: 10ml XO sauce, 10ml raw soy sauce, 5ml head soy sauce, appropriate amount of sugar, a little salt (according to the taste of each person), stir well, set aside

Step 7: Chop onion and garlic, set aside

Step 8: preheat the pot with medium heat and add proper amount of oil

Step 9: when it is 50-60% hot, add onion and garlic, turn to low heat and stir fry until fragrant

Step 10: add Pleurotus eryngii and stir fry over medium high heat until discolored

Step 11: add the sauce and a little water, continue to stir fry until colored

Step 12: mix in the starch and thicken

Step 13: get out of the pot

Step 14: sprinkle a little white sesame on Pleurotus eryngii

Step 15: finished product

Materials required:

Apricot and abalone

Seafood sauce: 10ml

Broccoli: moderate

Starch: appropriate amount

Vegetable oil: right amount

Sesame: right amount

Sugar: right amount

Soy sauce: 10ml

Head pumping: 5ml

Salt: a little

Scallion: right amount

Garlic: 1 slice

Note: the quantity of all materials and seasoning can be adjusted by oneself

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Xing Bao Gu