Ingredients

500g of Pleurotus eryngii

ingredients

salt

3 grams

oil

4 scoops

Black pepper powder

of appropriate amount

Dry-frying Pleurotus eryngii

1.

Pleurotus eryngii was cleaned, and I used the smaller one.

2.

Cut 1 cm thick slices. Try not to cut it too thin.

3.

On the surface of the shallow flower knife, both sides are punched, and the flower knife is used to make the apricot abalone easy to taste and the finished product beautiful. I think, if you have time, try not to omit this step.

4.

Cut all in turn

5.

Add 2 tablespoons of cooking oil to the pan, heat it, and drain the Pleurotus eryngii slices into the pan.

6.

For medium and small fires, you must fry until the surface is browned. Sprinkle a little salt evenly and turn over after grinding the black pepper. Both sides should be browned. Pleurotus eryngii looks very dry when it is first fried. Turn down the fire. After the water is boiled, turn it to medium heat, and the surface will not be colored until the water is evaporated.

7.

When the water evaporates, it may splash, so you can block it with a pot cover, don't cover it all, leave a gap to let the steam out, so as not to fall back into the pot.