Practice steps:
1. Prepare the required materials, and it is best to choose the whole mushroom when selecting oyster mushrooms. Scattered mushrooms are generally not the first mushrooms. The quality will be worse. Look at the stipe of Pleurotus ostreatus. The short and thick mushrooms are fresh and tender, while the slender stipe means that they are old.
2. Cut off the roots of Pleurotus ostreatus, and then tear it into strips by hand.
3. Remove the pedicels and seeds from the pepper, then slice it, slice the pork, add cooking wine and white pepper, grab it evenly, then add starch, marinate it for 10 minute, and marinate the meat slices like this. The fried meat slices are not fishy, tender to eat and have a bad taste.
4. Add water to the pot to boil, add oyster mushrooms to blanch, blanch the oyster mushrooms until they are soft, take out the mushrooms and drain the water for later use. It is suggested that it is safer to blanch Pleurotus ostreatus with water before cooking. Although it loses some nutrition and umami, it is more nutritious and healthy to eat. In the process of planting, Pleurotus ostreatus will be sprayed with pesticides and attached to some sawdust and rotten soil, which is difficult to clean. Pleurotus ostreatus actually has an odor. After blanching, it can remove the odor and impurities, and the delicious taste of mushrooms will be more pure and better. Considering the safety and health of eating, it is better to blanch Pleurotus ostreatus with water before cooking.
5. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, add the sliced meat and stir fry until the color turns white.
6. Add the Pleurotus ostreatus, stir well, pour in half a bowl of water, add soy sauce, salt and sugar, bring to a boil, and cook the Pleurotus ostreatus for a few minutes.
7. After the time is up, add the pepper slices, stir well, pour in the water starch and thicken, heat over high fire until the soup becomes thick, turn off the fire, and serve out.