Fish flavored Pleurotus eryngii(fei chang xia fan zhi yu xiang xing bao gu )

Fish flavored Pleurotus eryngii

Introduction:

"I remember a long time ago, someone asked me," there is nothing related to fish in this dish you make. How can it be called "Yuxiang so and so?" Russia's petrochemical industry Cough! What else can Russia say? Special Baidu: fish, Sichuan cuisine is one of the main traditional flavor. The finished dish has fish flavor, but its flavor does not come from & quot; Fish & quot;, but is made by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from Sichuan folk unique cooking fish seasoning method, and now has been widely used in Sichuan cooked dishes, with salty, sour, sweet, spicy, fragrant, fresh and strong onion, ginger, garlic flavor characteristics. I believe that after reading this paragraph, we can clearly understand what "fish fragrance" means! Well, I don't want to talk much. Let's serve! Today's is a super simple, but super delicious, super cooked fish flavored Pleurotus eryngii. It's a hot dish that can be easily finished in five minutes. It's very suitable for you who want to eat well and don't want to bother! Taste a piece, taste how a "good" word?! Don't believe it? Try it

Production steps:

Materials required:

Pleurotus eryngii: 2

Pickled peppers: 6

Onion: 1 Section

Ginger: 3 slices

Garlic: 4 cloves

Red pepper ring: right amount

Scallion leaves: moderate

Soy sauce: 1 teaspoon

Vinegar: 1 tbsp

Sugar: 2 teaspoons

Thirteen spices: 1 teaspoon

Cooking wine: 1 tsp

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Fei Chang Xia Fan Zhi Yu Xiang Xing Bao Gu