Shredded pork with Sujing sauce(su jing jiang rou si )

Shredded pork with Sujing sauce

Introduction:

"It's my first time to write a recipe. I'm very nervous. I've been watching the cooking program every day recently It's the most perfect Beijing sauce Susi without meat. After checking on the Internet, I found that the method on TV is the same as Wenyi's sauce, but I replaced it with Pleurotus eryngii and tried it. The taste is really interesting. "

Production steps:

Step 1: slice the Pleurotus eryngii and shred it. The width of the shred should be larger because the Pleurotus eryngii will shrink. Add a little salt, grab the Pleurotus eryngii by hand, and let it stand for seven or eight minutes to dehydrate.

Step 2: mix tomato sauce, sweet sauce and oyster sauce in the ratio of 1:2:2, add a little sugar and soy sauce.

Step 3: hand out the water of Pleurotus eryngii. Add proper amount of dry starch and grasp well.

Step 4: put a small amount of oil in the pot and stir fry the Pleurotus eryngii until golden.

Step 5: take out the dried Pleurotus eryngii, stir fry it with the prepared sauce, and then stir fry it with the fresh Pleurotus eryngii. It's just a rough pan~~

Materials required:

Pleurotus eryngii: 2

Tomato sauce: 1 portion

Sweet flour sauce: 2 servings

Oyster sauce: 2 servings

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Starch: right amount

Note: this dish is fried without salt, because the flavor of seasoning is enough ~ you can also add shredded ginger to make it fragrant, because I don't like the taste of ginger, so I didn't add salt^^

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Jing Jiang Rou Si