condiments

Appropriate amount of Pleurotus ostreatus, pork belly and edible oil.

condiments

A short section of onion, ginger and garlic, 2-3 petals each, soy sauce, vinegar, cooking wine, salt and starch.

Steps of frying sliced meat with Pleurotus ostreatus

1.？ Preparation materials: shredded Pleurotus ostreatus, pork belly slices, chopped green onion, ginger slices (2-3 slices are good) and garlic slices (2-3 petals).

2.？ Heat an appropriate amount of oil in the pan, saute shallots, ginger and garlic, stir-fry the meat slices to change color, add cooking wine (to remove fishy smell), soy sauce (to improve color and taste) and vinegar (a little more), stir-fry for a few times, and add Pleurotus ostreatus after collecting juice.

3.？ Put Pleurotus ostreatus into a pot, add a little soy sauce, vinegar and a little salt, stir-fry until the water boils, cover the pot, and cook for 1 min on low heat. Open the pot, add a proper amount of soy sauce for coloring, and season with salt.

skill

1, if you are afraid of the fishy smell of pork belly, you can also use onion Jiang Shui (preferably pinch onion ginger juice by hand to remove the fishy smell) (or cooking wine), soy sauce and starch evenly, and marinate for half an hour in advance. In this case, in the second step, put the meat directly after the hot oil is heated, and add vinegar to stir fry. 2. Cover the lid before cooking. If you feel that the Pleurotus ostreatus has less water, you can put a little water and add more seasoning after opening the lid. 3. If the elderly eat it, the oil in the fried meat should not be too hot, and the fire should not be too big. Cover it for a longer time. ?