Composition:

Rice 100g, auricularia auricula 100g, Pleurotus eryngii 100g, moderate lean meat, a little salt, moderate ginger, moderate carrot and a little pepper.

How to do it:

1. Wash and shred Pleurotus eryngii for later use.

2. Cut the lean pork into filaments and wash away the blood.

3. Wash the fungus. Cut filaments.

4. Taomi, put it in the pot.

5. Wash carrots and cut them into filaments for later use.

6. Boil the rice and add the shredded pork.

7. After boiling, skim off the floating powder on it. Cook on low heat for fifteen minutes.

8. Cook Pleurotus eryngii in a pot for 20 minutes.

9. Add carrots, fungus and ginger juice and cook for 20 minutes.

10. Cook until the porridge becomes sticky.

1 1. Add pepper and salt, stir well and serve.

Pleurotus eryngii with fish flavor

Composition:

2 Pleurotus eryngii, auricularia auricula 10g, 2 coriander, proper amount of oil, salt, fish-flavored shredded pork juice, pepper and red pepper oil.

How to do it:

1. Preparation raw materials: Pleurotus eryngii is shredded by hand, the soaked black fungus is shredded, and the fish-flavored pork is seasoned;

2. Put the fish-flavored shredded pork seasoning into a bowl, add a proper amount of water and stir well;

3. Heat the pot, adding appropriate amount of salad oil and red pepper oil according to the ratio of 1: 1;

4. Stir-fry Pleurotus eryngii shreds;

5. Stir fry until the shredded Pleurotus eryngii is slightly soft, and then add the shredded auricularia auricula;

6. Stir-fry together, add appropriate amount of salt and black pepper and prepared fish-flavored shredded pork seasoning liquid, stir-fry evenly and cook for one or two minutes;

7. Add coriander stalks and stir-fry evenly, then take out the pot;

8. put it in a plate and put in the leaves.