Composition:

Pleurotus eryngii 200g

Lean meat100g

Two green peppers

A tablespoon of Pixian watercress.

Take two teaspoons of soy sauce.

A spoonful of starch

Food with a little sugar

A little chicken essence

Proper amount of salt

Two cloves of garlic

Onion amount

Recipe practice:

1. Slice lean meat, add starch and soy sauce, mix well and marinate for 10 minute.

2. Cut Pleurotus eryngii into thick shreds

Blanch in boiling water for about half a minute, then take out, cool with cold water and drain.

4. Shred green pepper, peeled and diced garlic, chopped onion and chopped Pixian bean paste.

5. Take the oil pan, add the shredded pork, stir-fry over high fire until it changes color, and remove it for later use.

6. Leave the base oil, add watercress and garlic, and stir-fry the red oil over low heat.

7. Add pepper, Pleurotus eryngii and shredded pork.

8. Turn to high heat and stir quickly and evenly.

9. Add salt, sugar, chicken essence and soy sauce and mix well.

10. Add onion and stir-fry quickly.