Beef brisket 400g, Pleurotus eryngii 100g, dried auricularia 1, carrot 1, scallion 20g, ginger 10g, shallot 1, star anise 2, white pepper 5g, Shaoxing rice wine/kloc-.

Exercise:

Soak dried Auricularia auricula in boiling water for about 20 minutes, break the roots after complete soaking, rinse the sediment with running water and tear it into small flowers.

Wash the brisket and cut it into 3 cm square pieces. Peel carrots and cut them into hob blocks. Wash Pleurotus eryngii and slice it obliquely. Wash and chop shallots. Slice ginger and mince onion for later use.

Boil the water (1000ml) in a boiling pot with strong fire, put the brisket in boiling water for about 5 minutes, take it out after the blood foam oozes, and rinse it with warm water for later use.

Pour beef brisket, star anise, ginger slices, onion, white pepper, Shaoxing yellow wine and water (1000ml) into a casserole, bring to a boil, cover the lid and simmer for about 60 minutes.

Then add salt, add carrot slices, soaked fungus and Pleurotus eryngii slices, and continue to simmer for about 20 minutes.

Sprinkle chopped chives before cooking.

Pleurotus eryngii is a new type of rare edible fungus which integrates edible, medicinal and dietetic functions. Mushrooms have almond fragrance, fresh and tender meat, fragrant taste and rich nutrition, and can cook dozens of delicious dishes. It also has the effects of reducing blood lipid and cholesterol, promoting gastrointestinal digestion, enhancing immunity, and preventing cardiovascular diseases. Deeply loved by people, the market price is 3- 5 times higher than that of Pleurotus ostreatus.

Differences between Pleurotus eryngii and Pleurotus ostreatus, Lentinus edodes, Coprinus comatus and other common varieties. The tissue is dense and elastic, and the storage time after picking is longer than that of ordinary mushrooms.