Pleurotus eryngii with fish flavor(yu xiang xing bao gu )

Pleurotus eryngii with fish flavor

Introduction:

Production steps:

Step 1: prepare materials

Step 2: Pleurotus eryngii. Chicken breast. Dice green pepper. Mix the fish sauce (cooking wine, vinegar, 2 tbsp. Sugar, 3 tbsp. Soy sauce, chicken essence, starch and a little water)

Step 3: blanch Pleurotus eryngii

Step 4: grab the chicken breast with dry starch

Step 5: put a little oil in the pan and stir fry the diced chicken 3-4 times

Step 6: add oil, heat and stir fry the ingredients

Step 7: add onion, ginger and garlic. Stir fry with pickled pepper

Step 8: stir fry with sweet flour sauce

Step 9: add Pleurotus eryngii and chicken breast. Stir fry with a little salt for half a minute

Step 10: stir fry with green pepper. Pour in the fish sauce

Step 11: stir fry the juice

Step 12: take out the pot and put it on the plate

Materials required:

Pleurotus eryngii: 1

Chicken breast: moderate

Green pepper: 1

Large material: 1

Sweet flour sauce: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Minced garlic: right amount

Pickled peppers: right amount

Fish sauce seasoning: appropriate amount

Cooking wine: 2 teaspoons

Vinegar: 2 teaspoons

Sugar: 3:00

Soy sauce: 3 teaspoons

Starch: right amount

Chicken essence: appropriate amount

Water: moderate

Note: 1. Like to eat spicy friends pickled pepper pieces can be put more 2. Chicken breast can be put more according to their own like, personal feel more will grab

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Xing Bao Gu