Onion, ginger, garlic and dried Chili are all suitable

Appropriate amount of chicken essence and long pepper

Proper amount of oil, salt and soy sauce

Practice steps

1. Tear off Pleurotus ostreatus, cook it in water, cut all the onions, ginger and garlic, and cut all the dried peppers and green peppers.

2. Let the cooked Pleurotus ostreatus cool a little and squeeze out the water of Pleurotus ostreatus by hand.

3, pork belly cut into small pieces, put less oil in the pot, add pork belly slices and stir fry until burnt.

4. Add onions, ginger, garlic and dried peppers.

5. Enter Pleurotus ostreatus.

6, put the right amount of salt, pour the right amount of soy sauce, stir fry quickly.

7. Finally, add chicken essence and long pepper rings and mix well.

8. Take a big bite of rice.

1. Dried peppers are not spicy, but mainly fragrant. 2. Long peppers are spicy. If you don't eat spicy food, you can change it to ordinary sweet pepper. 3. Put the chicken essence if you eat it, and don't put it if you don't eat it.

1. First, let's prepare the ingredients. After washing Pleurotus eryngii, cut it into two pieces, tear it into thin strips by hand and put it on a plate for later use. A handful of green peppers, washed, obliquely cut into rings and put on a plate for later use. A red pepper, also cut into rings, and mixed with green pepper to color. A handful of garlic, sliced and set aside. An onion, cut off both ends, only half can be used.

2. Beat the pork belly to the pigskin. To cut a little, pat it flat with a knife. Cut the pork belly into pieces and put it on a plate for later use.

3. Stir-fry Pleurotus eryngii, pour vegetable oil into the pot, when the oil is heated to 50%, pour shredded Pleurotus eryngii, stir-fry for 30 seconds on medium heat, and then remove the oil.

4. Add cold oil into the pot, pour the pork belly and stir fry. When the pork belly is stirred and discolored, when the fat begins to oil, pour garlic, stir fry garlic, add a handful of dried red peppers and stir fry. After smelling the smell of dried red peppers, you can take it out of the pot.

5. Add a spoonful of bean paste and a spoonful of hot sauce, then stir-fry red oil, pour in Pleurotus eryngii and green pepper rings, stir-fry for a while over high fire, add salt, chicken powder, pepper and sugar, pour in soy sauce, turn on high fire, stir-fry quickly, melt the seasoning, add red pepper oil, stir well and pour into a dry pot.