Preserved pork and Pleurotus eryngii(la rou xing bao gu )

Preserved pork and Pleurotus eryngii

Introduction:

"Baidu knowledge: Pleurotus eryngii, also known as Pleurotus eryngii, is a new kind of rare edible fungus which has been successfully developed and cultivated in recent years, integrating food, medicine and food therapy."

Production steps:

Step 1: prepare the ingredients. The bacon is Hunan bacon bought from the supermarket

Step 2: wash Pleurotus eryngii and slice; wash green pepper and red pepper, cut into sections (shreds), shred ginger and flatten garlic

Step 3: slice bacon and set aside

Step 4: heat the pan, add 2-3 tbsp of vegetable oil, fry the Pleurotus eryngii over low heat for about 1 minute, and set aside

Step 5: heat the pot again, add 1 tbsp of vegetable oil, and stir fry shredded ginger and garlic until fragrant

Step 6: put pepper and bacon into the pot and stir fry over medium heat for a while

Step 7: finally put the Pleurotus eryngii into the pot and stir fry. Drizzle 1 tbsp of soy sauce, color and stir fry over high heat

Materials required:

Bacon: 150g

Pleurotus eryngii: 200g

Green and red pepper: moderate amount

Ginger: moderate

Garlic: right amount

Soy sauce: 1 tbsp

Vegetable oil: right amount

Note: because the bacon itself is salty enough, so here only put the old sauce coloring, no other salty seasoning

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Rou Xing Bao Gu