Ingredients: Pleurotus ostreatus, pork, red pepper and green pepper.

Accessories: garlic, ginger, red pepper, salt, soy sauce, soy sauce, cooking wine, sugar, oyster sauce and water starch.

1, prepare a handful of large Pleurotus ostreatus, break it off in turn, and then tear it into small flowers. The roots of Pleurotus ostreatus are easy to have impurities such as sawdust, so it is necessary to pay attention to clean them. After tearing them into small flowers, pour them into clear water, wash them again, further remove the sawdust and impurities on the surface, and squeeze them out after cleaning.

2. Prepare a piece of pork, cut the fat meat and lean meat, slice them into thin slices, then put the lean meat and fat meat separately. One red pepper and one green pepper can enhance both color and flavor. After removing the pedicels and seeds, cut them into diamond-shaped pieces. Finally, prepare auxiliary materials, such as garlic slices, ginger slices, and then grab a handful of red peppers.

3. Boil some boiling water, blanch the Pleurotus ostreatus for 2 minutes, take it out for a shower after blanching, and squeeze out the water in the Pleurotus ostreatus, so that it is easier to fry the Pleurotus ostreatus. Heat the wok and pour in a little vegetable oil, first add the fat until the fat in the fat is fried. When the color is brown, add the auxiliary materials to stir-fry, and then add the lean meat to stir-fry.

4. Stir-fry the lean meat until it becomes discolored, then pour a circle of cooking wine, a spoonful of light soy sauce and a few drops of light soy sauce along the edge of the pot, cut the seasoning and stir-fry, add the blanched Pleurotus ostreatus, add a spoonful of oyster sauce, stir-fry for about one minute, and stir-fry the Pleurotus ostreatus.

5. Next, add green pepper and red pepper, add a little white sugar to refresh, add a proper amount of salt to taste, stir-fry for 30 seconds again, stir-fry the green pepper and red pepper until they are cut off, and pour a little water starch before taking out the pot, so that the soup can be better wrapped on the surface of Pleurotus ostreatus after it is thick, and can be taken out of the pot after being quickly stirred evenly.