Accessories: egg 120g, pickled pepper 25g.

Seasoning: starch (pea) 10g ginger 5g garlic 5g onion 5g soy sauce 5g sugar 5g vinegar 5g salt 3g monosodium glutamate 2g pepper 3g vegetable oil 70g each.

Practice of fish-flavored Pleurotus ostreatus:

1. Pickled peppers are washed and cut into pieces; Wash ginger, peel and cut into powder; Peel garlic and cut into minced garlic; Rooted green onions, washed and cut into chopped green onions; Wash and drain Pleurotus ostreatus and tear it into large pieces; Then mix eggs, raw flour and refined salt into paste, and mix well with Pleurotus ostreatus; Mix soy sauce, vinegar, monosodium glutamate, white sugar, pepper, vegetarian soup 150ml, raw flour and refined salt into a sauce.

2. Put the wok on a big fire, add the oil and heat it to 50%, add the Pleurotus ostreatus slices one by one, fry them until golden brown, and take them out and put them on the plate; Leave a little oil in the pot, add red pepper powder, stir-fry until it is oily red, then add ginger and garlic to stir-fry, then cook the sauce, then add chopped green onion, push it evenly and pour it on the oyster mushroom.

For more information about fish-flavored Pleurotus ostreatus, please visit Mint.com Food Library/Restaurant/Yuxiang Pinggu.