Shredded pork with Pleurotus eryngii and fish(xing bao gu yu xiang rou si )

Shredded pork with Pleurotus eryngii and fish

Introduction:

"This is the traditional fish flavored shredded meat added with abalone mushroom, taste more rich, while increasing the amount of vegetables, but also more healthy."

Production steps:

Step 1: shred pork, add a little cooking wine and a teaspoon of water starch, and marinate for 20 minutes.

Step 2: cut Pleurotus eryngii and set aside.

Step 3: shred green pepper, carrot, onion, ginger and garlic, set aside.

Step 4: blanch Auricularia auricula, squeeze out water and cut into shreds.

Step 5: blanch the apricot abalone mushroom shreds in boiling water until they are soft, then remove and set aside.

Step 6: mince Pixian Douban and pickle wild pepper. 1 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of sugar, 1 tbsp of salt, 1 tbsp of cooking wine, 1 / 2 bowl of water, 5g of starch to make a bowl of juice.

Step 7: heat the oil in the pan, saute the onion and ginger, add Pixian Douban and wild pepper, and stir fry the red oil.

Step 8: add shredded meat and fry until discolored.

Step 9: add apricot abalone mushrooms and stir fry for half a minute.

Step 10: add shredded fungus and carrot, stir fry until the carrot is cooked.

Step 11: add shredded green pepper and stir fry slightly. Pour in a bowl of juice.

Step 12: stir fry the ingredients and seasonings evenly, sprinkle the garlic powder before taking out the pot, turn it over and take out the pot.

Materials required:

Pork: 150g

Pleurotus eryngii: one

Green pepper: one

Carrot: Half Root

Auricularia auricula: right amount

Starch: appropriate amount

Oil: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pixian Douban: moderate

Pickled wild pepper: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Water: moderate

Starch: right amount

Note: 1, fish spices best use red pickled pepper or chopped pepper, I did not use wild pepper. 2. Seasoning weight I just give a reference value here, specific should be added according to their actual situation. 3. It can save the time of frying and reduce the oil absorption of Pleurotus eryngii. 4. The green peppers I fry here are relatively raw. I like to eat more cooked peppers, which can be put in advance. 5. Be sure to stir the juice before pouring, because the starch will sink to the bottom.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Xing Bao Gu Yu Xiang Rou Si