Braised Pleurotus eryngii(hong shao xing bao gu )

Braised Pleurotus eryngii

Introduction:

"This time, the apricot mushroom for braised is just the root of apricot mushroom. There is not much water in this part. The meat is full of feeling. It is used for braised, and the color is attractive. It is quite delicious."

Production steps:

Step 1: clean the root of Pleurotus eryngii.

Step 2: squeeze out the water by hand.

Step 3: cut red pepper into strips, slice ginger and scallion.

Step 4: put proper amount of oil in the pot and stir fry the apricot mushroom.

Step 5: stir until the skin turns yellow.

Step 6: add red pepper and stir fry.

Step 7: add soy sauce.

Step 8: add sugar.

Step 9: add salt and continue to stir fry.

Step 10: add the fresh sauce and seasoning out of the pot.

Materials required:

Pleurotus eryngii: moderate amount

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: right amount

Salt: right amount

Fresh chicken juice: right amount

Sugar: right amount

Note: do not add water in the process of stir frying Pleurotus eryngii, otherwise the taste is not good.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Xing Bao Gu