Fried roast pork with Pleurotus eryngii(xing bao gu chao kao rou )

Fried roast pork with Pleurotus eryngii

Introduction:

"Fried pork with Pleurotus eryngii is my own creative dish. I like to eat both Pleurotus eryngii and barbecue. I also want to eat the new year's mutton. I've been eating mutton these days. It seems that the mutton in the refrigerator has to be eaten for half a year, because my daughter is making suggestions. Why is it mutton every day? I want to eat chicken and fish. This time, I finally finished the mutton. Pleurotus eryngii: remove fat, reduce blood pressure, reduce cholesterol, eliminate food, improve immunity, Pleurotus eryngii meat fat, crisp and tender texture, especially the stipe tissue compact, solid, milky white, all edible, and the stipe is crisper than the cap, refreshing, known as "King mushroom", "dried scallop mushroom", with almond flavor and taste like abalone

Production steps:

Step 1: Ingredients: Pleurotus eryngii, mutton, vegetable oil, salt, pepper powder, cumin powder, green pepper

Step 2: wash Pleurotus eryngii and cut into small pieces, wash green pepper and cut into oblique pieces, mainly for decoration

Step 3: slice mutton

Step 4: heat the oil and add mutton slices, stir fry to change color, stir fry out water

Step 5: add green pepper

Step 6: add Pleurotus eryngii slices and stir well

Step 7: add chili powder and cumin powder

Step 8: salt, stir well, then out of the pot

Materials required:

Mutton: moderate

Pleurotus eryngii: right amount

Vegetable oil: right amount

Salt: right amount

Chili powder: appropriate amount

Cumin powder: right amount

Note: to quickly stir fry, not long, fried a little fat mutton taste better

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Xing Bao Gu Chao Kao Rou