Shredded pork with Pleurotus eryngii and oyster sauce
Introduction:
Production steps:
Step 1: shred the meat, marinate with wine and pepper for half an hour
Step 2: cut Pleurotus eryngii into strips
Step 3: cut the pepper into sections, cut the garlic into small pieces, and cut the garlic seedling into small sections
Step 4: put the oil in the pan and add the shredded meat,
Step 5: add some cooking wine, stir fry, and add the juice
Step 6: put some oil in the pan, add minced garlic and pepper, saute until fragrant, add Pleurotus eryngii,
Step 7: when the apricot abalone mushroom is slightly yellow, pour in the shredded meat and continue to stir fry
Step 8: add a large spoon of oyster sauce, stir fry for a while, add a little soy sauce, pepper, chicken essence, stir fry for a while, out of the pot
Materials required:
Tenderloin: moderate
Pleurotus eryngii: two
Red pepper: Three
Garlic sprouts: one
Garlic: three petals
Oyster sauce: right amount
Soy sauce: right amount
Pepper: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
Note: 1, because there are Pleurotus eryngii at home, so I use this one. It should be delicious to replace it with other mushrooms. 2. After the shredded meat is added in, it should be quickly stir fried and seasoned, and then it can be out of the pot, otherwise the Pleurotus eryngii will be too soft to chew.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Hao You Xing Bao Gu Rou Si
Shredded pork with Pleurotus eryngii and oyster sauce
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