Fried shredded pork with Pleurotus eryngii(xing bao gu chao rou si )

Fried shredded pork with Pleurotus eryngii

Introduction:

"Pleurotus eryngii" is a new kind of rare edible fungus which has been developed and cultivated successfully in recent years and integrates edible, medicinal and dietotherapy. Mushroom body has almond flavor, fleshy, tender taste, fragrance, rich nutrition, but also has the effect of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, preventing cardiovascular disease, etc. it is very popular, the market price is moderate, and can be accepted by the general public. The difference between Pleurotus eryngii and other common varieties such as Pleurotus ostreatus, Lentinus edodes and Coprinus comatus is that the tissue is compact, elastic and the storage time is longer than that of common mushrooms. After being fried with oil, it can give off a unique aroma. The taste is crisp and tough. It is delicious with celery and shredded meat

Production steps:

Materials required:

Pleurotus eryngii: 250g

Shredded meat: 100g

Parsley: 50g

Red pepper: 1

Cooked sesame: right amount

Oyster sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger rice: right amount

Garlic slices: appropriate amount

Millet pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Chao Rou Si