Pleurotus eryngii 22g

persimmon pepper 3g

red pepper 3g

ginger 5g

pork belly 14g

oyster sauce 2ml

rice wine 1g

sugar 3g

soy sauce 5ml

starch 1top < Steps 1

Sliced pork belly with Pleurotus eryngii, add rice wine, shredded ginger, soy sauce and starch and marinate for 1 minutes. The method of fried pork slices with Pleurotus eryngii Step 2

Slice Pleurotus eryngii, persimmon pepper and red pepper into rhombic slices, or you can cut them into your favorite shape. Step 3

Sauté ed pork slices with Pleurotus eryngii, put hot water into the pot, add Pleurotus eryngii, red pepper and persimmon pepper, and take it out for 1 minute to drain. Step 4

Stir-fry pork slices with Pleurotus eryngii. When the oil in the pot is preheated to 7% maturity, the garlic cloves will burst into fragrance, then add the meat slices to fry until the two sides are slightly burnt, and the oil will come out almost at the same time (the meat slices are thin, and it will take about one minute). Step 5

Stir-fry sliced pork with Pleurotus eryngii, then add Pleurotus eryngii, persimmon pepper, red pepper and oil, stir-fry for about one minute, and serve. Steps 6

Tips

1. The meat quality of Pleurotus eryngii is plump. Slice Pleurotus eryngii if you like crispy taste. If you like fleshy taste, cut it thicker.

2. Cut the lean meat to see the incision. If it looks like dried noodles, it looks like a grain, which is horizontal. If it is a filiform, it is vertical. Don't cut it along the silk. If it is cut at a 9-degree angle, the meat will be easy to enter and taste good.