Wash the mushrooms and blanch them in a boiling water pot. Blanch small vegetables with light salt water until dry, remove and drain. Pork tenderloin is cut into small pieces with uniform thickness. Add half a spoonful of salt and one spoonful of spiced powder to the cut pork with a special seasoning spoon. Drink soup with a slightly larger spoon, add a spoonful of soy sauce and a spoonful of starch.
Put a little oil in the wok, first saute the onion, ginger and garlic, and then add the soaked mushrooms. Add a little salt, half a tablespoon of soy sauce and half a tablespoon of oyster sauce. The fire drained the water, took it out and put it on a plate, chopped up a little green pepper and sprinkled it on it.
Pleurotus ostreatus is named after the mucus on the surface of the cap, which has an inhibitory effect on tumors. It has been widely popularized in three northeastern provinces and is a promising edible fungus.
Before cooking Pleurotus ostreatus, you can soak it in warm water, which is very delicious. Pay attention to warm water, because if you use cold water, this umami flavor will not soak out and taste tasteless. We can also soak dried Pleurotus ostreatus in 40 sugar water, so that Pleurotus ostreatus not only retains its own flavor, but also contains sugar, which makes it more delicious.