Pleurotus eryngii with rice(xia fan xing bao gu )

Pleurotus eryngii with rice

Introduction:

"I don't like Pleurotus eryngii very much all the time. I bought two Pleurotus eryngii in the refrigerator for several days. If I don't make them, they will be broken. Sauce flavor and a little spicy, the taste should be good, right? The rice at noon depends on it, ha ha. Two small bowls of rice into the stomach, this is definitely called "rice killer". Whoa, whoa

Production steps:

Step 1: wash and dice Pleurotus eryngii.

Step 2: green pepper, red pepper, onion, pork diced, garlic diced.

Step 3: a little Douchi, sweet flour sauce and Douban sauce.

Step 4: put the Pleurotus eryngii directly into the pot without oil, stir fry the water over low heat.

Step 5: reduce the volume of Pleurotus eryngii, evaporate a lot of water, and put it out for reserve.

Step 6: put a little oil in the pot, stir fry the fat meat in low heat first, and then add the diced lean meat to stir fry after the fat meat comes out of oil.

Step 7: add minced ginger and garlic.

Step 8: stir fry with Douchi. (those who don't like Douchi don't need it.)

Step 9: add the flour paste and stir fry over low heat.

Step 10: add green and red pepper and a little oil pepper, stir fry evenly over low heat. (you don't have to put chili oil. My green and red peppers are not spicy, so add a little oil to them

Step 11: add dried Pleurotus eryngii and stir fry over low heat to make Pleurotus eryngii evenly covered with sauce.

Step 12: add salt as appropriate. (the sauce has a salty taste, so the salt can not be put.)

Materials required:

Pleurotus eryngii: two

Onion: 1 / 4

Green pepper and red pepper: one for each

Pork: moderate

Garlic: 4 cloves

Oil pepper: a little

Ginger: a little

Douchi: a little

Sweet flour sauce: right amount

Bean paste: right amount

Salt: right amount

Note: 1, the Pleurotus eryngii must first fry dry water. 2. As the sauce contains salt, the last step should be to taste first, and then add salt as appropriate.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xia Fan Xing Bao Gu