Ingredients: bacon150g, Pleurotus eryngii150g, cucumber 25g.

Seasoning: 50 grams of lard, starch, salt, soy sauce, rice vinegar, monosodium glutamate, sesame oil, onion and ginger slices.

Output: 1. Removing pedicels from Pleurotus eryngii, washing, air drying, slicing, and placing in a plate; Sliced bacon; Cucumber is cut into elephant eyes. 2. Heat the wok with high fire, add lard and cook until it is 70% cooked, add bacon and stir-fry for a while, add soy sauce, chopped green onion, shredded ginger and Pleurotus eryngii and stir-fry, then add rice vinegar, salt, soup and monosodium glutamate and simmer. When there is only a little soup in the wok, add bright oil and stir fry, and pour sesame oil on the wok.

Features: Lentinus edodes is fragrant, clear, fresh and beautiful. 2. Material dosage: main ingredient: bacon 100g. Ingredients: fresh lily100g, 2 red peppers, 2 onions. Seasoning: starch 1/4 tsp, sesame oil 1 tsp, soy sauce 1/2 tsp, soy sauce 1.

Production method:

(1) Wash the bacon, cut it into thin slices, remove the pedicels from fresh Jin Baihe, wash, shred and slice the red pepper, and cut the onion into 3cm sections. (2) Blanch the lily and bacon with hot water respectively, take them out and drain them for later use.

(3) Heat the pot, add 2 tablespoons of salad oil, add onion, red pepper, wine, sugar and broth and cook until it tastes delicious. When there are 3 tablespoons of soup left, add sugar, pour in the processed lily, stir-fry and thicken, add sesame oil and take out the pot.