material

Ingredients: Pleurotus eryngii 500g celery and pork 50g.

Accessories: oyster sauce 10 ml corn starch 10 g colored pepper 1/2 soy sauce 10 ml ginger, 2 slices of onion 1 garlic, 2 petals of peanut oil, 30 g.

working methods

1. Wash the mini Pleurotus eryngii and control the moisture.

2. Sliced pork, celery, onion, ginger and garlic.

3. Catch pork with starch soy sauce

4. Blanch Pleurotus eryngii with boiling water for 2 minutes, remove it and let it cool and control the water for later use.

5. Stir-fry pork in hot oil

6. Add celery, onion, ginger and garlic slices and stir-fry until fragrant.

7. Then add the dried Pleurotus eryngii and stir fry.

8. Add appropriate amount of oyster sauce and stir fry for a while.

9. Finally, add a little shredded colored pepper and stir fry a few times.

Cooking tips

Because the meat has been caught with soy sauce and added with oyster sauce, it is salty and needs no salt.