Pleurotus eryngii (2,250g), lean meat (1 00g), celery (2), carrot (1/3), green pepper (1), onion (1) and shredded ginger (half a spoon).

Pickling:

Haitian soy sauce king (1 tbsp), cooking wine (1/2 tbsp), chicken powder (1/3 tbsp), raw flour (1/2 tbsp).

Seasoning:

Oil (1 bowl), chicken powder (1/3 tablespoons), Haitian Jinbiao soy sauce (1/2 tablespoons), salt (1/4 tablespoons), black pepper (1/5 tablespoons) and cooked white sesame.

Steps:

1. Clean and shred lean meat, add marinade and marinate for 15 minutes. Green peppers and carrots are shredded.

2. Wash and dry Pleurotus eryngii, and cut into 0.5cm thick slices; Wash celery leaves, cut into sections, cut onion into head and tail, and cut into sections.

3. Spread a layer of raw powder evenly on each piece of Pleurotus eryngii and put it in a basket for later use.

4. Heat a bowl of oil, first add 3 ~ 4 pieces of Pleurotus eryngii, and fry over medium heat until the edge is golden brown. Pick it up and suck up the remaining oil with kitchen paper, and then fry the remaining Pleurotus eryngii pieces in batches.

5. Heat 2 tablespoons of oil, add shredded ginger, shredded onion, shredded green pepper and shredded carrot, stir fry, add shredded lean meat and stir fry until the pulp turns white, then add 1/3 cup of water to boil.

6. Add 1/3 tablespoons of chicken powder, 1/2 tablespoons of Haitian Jinbiao soy sauce king, 1/4 tablespoons of salt and 1/5 tablespoons of black pepper to taste.

7. Pour in Pleurotus eryngii slices and coriander, stir well, sprinkle with 2 tablespoons of cooked white sesame seeds, and serve.