Top Chef: Eel and Pleurotus eryngii(ding ji chu shi shan yu xing bao gu )

Top Chef: Eel and Pleurotus eryngii

Introduction:

"I like to eat Pleurotus eryngii very much. I always think Pleurotus eryngii is a versatile dish. Today, I'd like to use Pleurotus eryngii and rice field eel to have a braised dish. The delicious rice field eel and the unique taste of Pleurotus eryngii are absolutely different. If you like, you might as well have a try."

Production steps:

Step 1: 1. Cut eel into sections, add a little cooking wine, pepper and soy sauce.

Step 2: 2. Cut Pleurotus eryngii into sections.

Step 3: 3, hot pot cold oil fried spices head, garlic to more.

Step 4: 4. Stir fry the pickled eel.

Step 5: 5. After cooking the wine, add the soy sauce, a large spoon of oyster sauce, and a little color of the soy sauce.

Step 6: 6. Add some boiling water.

Step 7: 7. Bring to a boil over high heat, add Pleurotus eryngii and cook over low heat for 10-15 minutes

Step 8: 8. Take the juice out of the pot

Materials required:

Monopterus albus: 400g

Pleurotus eryngii: 200g

Garlic: right amount

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Soy sauce: moderate

Oyster sauce: right amount

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1, eel with a little vinegar and a lot of salt can go out mucus and fishy smell, wash several times. 2. There is more garlic in the material. Garlic doesn't need to be cut. It's delicious when it's cooked.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spiced

Chinese PinYin : Ding Ji Chu Shi Shan Yu Xing Bao Gu