Dry-fried meat with Agrocybe aegerita often has these practices:
Exercise 1
1. First soak the dried Agrocybe aegerita in cold water for one night, then shred the tenderloin and marinate it with cooking wine, salt, soy sauce and starch for ten minutes.
2. Then wash the soaked Agrocybe aegerita, remove the roots, cut it into sections, and shred the green and red peppers.
3. Next, heat oil in the pot, saute ginger and garlic, add shredded pork and stir-fry until the color turns white, then add Agrocybe aegerita and stir-fry, then add oyster sauce, and add light soy sauce and stir-fry.
4. After that, add green pepper and shred it, add appropriate amount of water and stew for two minutes. Finally, add salt to taste and add chicken essence before cooking.
Exercise 2
1. First, remove impurities from the dried roots of Agrocybe aegerita, soak them, wash them and take them out for later use. You can blanch it before frying.
2, celery cut into small pieces for use, garlic chopped, ginger diced, pork belly washed, cut into thin slices for use.
3. Then marinate the pork belly, and add 1 tablespoon soy sauce and 1 tablespoon cooking wine to marinate.
4. Then pour a proper amount of base oil into the pot, add pepper and stir-fry until the oil is hot, take out pepper, add pickled pork belly, stir-fry over high fire, and add ginger slices, minced garlic and green pepper slices to stir-fry after the meat is fried.
5. Next, add Agrocybe aegerita, salt, half a spoonful of soy sauce and half a spoonful of balsamic vinegar to continue to stir fry. When Agrocybe aegerita is cooked, add celery and stir fry 1 min.
The above is also a complete collection of fried meat with fresh Agrocybe aegerita. Of course, there are other ways besides these two, and interested friends can follow the recipe.