Noodles with Pleurotus eryngii and shredded pork(xing bao gu rou si mian )

Noodles with Pleurotus eryngii and shredded pork

Introduction:

"I got up in a good mood in the morning and made a breakfast"

Production steps:

Step 1: prepare the material and cut it.

Step 2: marinate the meat with cooking wine, oil and soy sauce.

Step 3: put oil in the pan and fry a poached egg first.

Step 4: put a small amount of oil in the pot, put in the pickled shredded meat, stir fry until it changes color, and then put it out.

Step 5: add oil, add garlic and stir fry until fragrant, add Pleurotus eryngii and stir fry until soft, then add carrot and green pepper and continue to stir fry.

Step 6: put in salt, soy sauce and soy sauce, and boil the broth until there is still some chicken essence left.

Step 7: wash the pan clean, roll the noodles with clean water, and then the noodles are ready to be cooked.

Step 8: pour the fried shredded Pleurotus eryngii meat on the noodles, add a little sesame oil, and add the poached eggs.

Materials required:

Pleurotus eryngii: 2

Loin: 100g

Carrot: 1

Green pepper: 1

Garlic: 4

Noodles: right amount

Egg: 1

Salt: right amount

Soy sauce: moderate

Old style: moderate

Chicken essence: appropriate amount

Cooking wine: moderate

Soup: right amount

Sesame oil: appropriate amount

Note: 1, if there is no soup, put water is OK. 2. When frying shredded meat, you should add a little salt, or when frying shredded meat, you should add salt according to the usual measurement. When cooking noodles, you should add a little salt, otherwise the noodles will be a little light. This is also according to your personal preference.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Xing Bao Gu Rou Si Mian