Pleurotus eryngii with bacon(pei gen xing bao gu )

Pleurotus eryngii with bacon

Introduction:

Bacon: also known as smoked meat, it has smooth but not greasy fat, moderate salinity and full flavor. Pleurotus eryngii: it is a new rare edible fungus which has been developed and cultivated successfully in recent years and integrates edible, medicinal and dietotherapy. The meat is thick, tender, fragrant and nutritious. Kwai stir fried noodles with vegetables in the summer, and the meat is also a good way to fix the meat. The trouble is to replace the 10 times with Bacon.

Production steps:

Step 1: prepare the main ingredients.

Step 2: cut the pepper into sections, remove the pedicel of Auricularia auricula and tear the small flower

Step 3: slice Pleurotus eryngii and set aside.

Step 4: slice the bacon.

Step 5: slice ginger and garlic, cut millet and pepper into thin sections.

Step 6: Boil the water in the pan, add the Pleurotus eryngii and water for 2 minutes

Step 7: heat the frying pan on the fire, pour in the vegetable oil, when it is 60% hot, add the bacon and stir until the oil comes out, drain the oil and take it out.

Step 8: leave the bottom oil in the pot, add millet pepper, ginger and garlic, stir until fragrant.

Step 9: add Hangzhou pepper and Auricularia auricula and stir fry for a while.

Step 10: stir fry the Pleurotus eryngii.

Step 11: add the fried bacon and stir fry for 2 minutes.

Step 12: add 15ml of June fresh soy sauce

Step 13: add a little sugar and stir well.

Materials required:

Pleurotus eryngii: 300g

Bacon: 100g

Hangzhou pepper: 50g

Auricularia auricula: 50g

Oil: right amount

Special fresh soy sauce: 15ml

Millet pepper: right amount

Ginger: right amount

Sugar: right amount

Garlic: right amount

Note: 1 bacon itself has a salty taste, add soy sauce, do not add salt and MSG. 2 add a little sugar can play a role in fresh

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Pei Gen Xing Bao Gu