mutton
250 grams
Enoki Mushroom
200 grams
Konjac silver thread
200 grams
Li Jinji black pepper sauce
60 grams
salt
Light soy sauce
sugar
Chicken powder
Injured ginger
garlic
chopped green onions
Practice of black pepper, Flammulina velutipes and konjac mutton pot
Cut off the root of Flammulina velutipes and soak it in hot water for about 5 minutes.
Soak the konjac silver wire in the solution and wash it with clear water for 2-3 times.
Pre-cooked konjac silver wire with water
Blanch Flammulina velutipes in water. -According to personal taste, it is appropriate to adjust the blanching time to 5- 10 minute.
Boil mutton in water-it only takes about 10- 15 seconds, because mutton slices are easier to cook and can remove blood.
Put a little oil in the pot and saute Jiang Mo and minced garlic.
Add mutton and stir fry.
Add black pepper juice, stir fry with soy sauce, add konjac and Flammulina velutipes and stir fry.
Add water. It is suggested to boil the raw materials, then add a little sugar, a spoonful of salt and a little chicken powder to collect the juice.