Ingredient Pleurotus eryngii 1 Accessory carrot, half root, water-borne fungus, appropriate amount of bean paste, appropriate amount of chopped pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of white sugar, appropriate amount of raw flour, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic and appropriate amount of pepper granules.

step

1. First, shred Pleurotus eryngii, carrot, hygromycin, ginger, garlic and onion.

2. Prepare a bowl, add one spoonful of cooking wine, two spoonfuls of soy sauce, three spoonfuls of aged vinegar, three spoonfuls of sugar, one spoonful of cornflour, pour in a little water and stir well.

3. Pour the oil into the pan, add the pepper, stir fry until fragrant, keep the oil, take out the pepper, add the chopped pepper and bean paste, stir fry the bottom of the pan, then pour the Pleurotus eryngii, stir fry until soft, add the fungus, carrot, shredded ginger and shredded onion, and stir fry evenly.

4. Then pour in the fish-flavored juice, add the minced garlic, stir fry to collect the juice, and then take it out of the pan and put it on the plate.