Kung pao chicken (Pleurotus eryngii)(gong bao ji ding xing bao gu )

Kung pao chicken (Pleurotus eryngii)

Introduction:

Production steps:

Step 1: fry some peanuts and set aside

Step 2: dice Pleurotus eryngii

Step 3: wrap the diced apricot, abalone and mushroom with a layer of broken eggs, and then a thin layer of flour

Step 4: pour proper amount of oil into the pot, heat the oil, and then add apricot, abalone and mushroom diced wrapped with eggs and flour

Step 5: deep fry the apricot, abalone and mushroom cubes, and then take out the oil for reserve

Step 6: cut the scallion into 1 cm small pieces, ginger and garlic into slices

Step 7: dice the cucumber and carrot separately

Step 8: saute onion, ginger, garlic and pepper until fragrant, then add diced carrot, diced cucumber, diced apricot, abalone and mushroom, agaric and some pre fried peanuts, stir fry for a while, and then add appropriate seasoning

Step 9: Kung Pao mushrooms

Materials required:

Pleurotus eryngii: right amount

Cucumber: moderate

Carrot: right amount

Peanuts: moderate

Egg: one

Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Soy sauce: right amount

Vinegar: right amount

Fuel consumption: moderate

Zanthoxylum bungeanum: right amount

Sugar: right amount

Salt: right amount

Starch: right amount

Notice: put seasoning into bowl in advance, mix salt, sugar, soy sauce and vinegar, then put in proper amount of starch, and finally put it in when all kinds of dice are ready to be cooked

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding Xing Bao Gu