"Three-fermented Pleurotus eryngii" and "XO sauce 1 spoon." , "Rice wine 1 tablespoon." 2g of coarse black pepper, onion 1, garlic 2, hot water 1 tablespoon.

working methods

1: Tear Pleurotus eryngii into 4 strips by hand, and chop garlic for later use.

2. After putting a little oil in the pot, put the brewed Pleurotus eryngii and minced garlic in the pot for about 30 seconds, then sprinkle a little black pepper to extract and stir-fry the fragrance.

3. When the apricots are covered with mushrooms and fried to brown, pour a teaspoon of rice wine from the side of the pot to make it fragrant for about 5 seconds.

4: Then pour the XO sauce into the pot, put a spoonful of hot water into the dish with XO sauce and turn it, then pour the red oil in the dish into the pot.

5: Stir the XO sauce and Pleurotus eryngii evenly, then add onion to taste.

6: the shallots can be served after they are fried soft ~