Scallion, ginger, garlic and dried Chili are appropriate

Appropriate amount of chicken essence and long pepper

Appropriate amount of oil, salt and soy sauce

Practice steps

1, Pleurotus ostreatus torn, cooked in water, chopped onions, ginger and garlic, dried peppers and green peppers.

2. Let the cooked Pleurotus ostreatus cool slightly, and squeeze out the water of Pleurotus ostreatus by hand.

3, pork belly cut into small pieces, add less oil to the pot, add pork belly slices and stir-fry until burnt.

4. Add onion, ginger, garlic and dried peppers.

5. Enter Pleurotus ostreatus.

6, put the right amount of salt, pour the right amount of soy sauce, and stir fry quickly.

7. Finally, put chicken essence and long pepper rings and mix them evenly.

8. Take a big bite with the rice.

1. Dried peppers are actually not spicy, mainly because of the fragrance. 2. Long pepper is spicy. If you don't eat spicy pepper, you can change it to ordinary sweet pepper. 3. Put the chicken essence if you eat it, and don't put it if you don't eat it.

1. First of all, let's prepare the ingredients. After washing Pleurotus eryngii, cut it into two pieces, tear it into thin strips by hand and put it on the plate for later use. A handful of green pepper, after washing, obliquely cut it into rings, put it on the plate for later use. One red pepper, also cut it into rings, put it together with green pepper for color matching. One handful of garlic, cut it into pieces and put it aside for later use. One onion, cut off both ends, only half of it is used.

2. Beat the pork belly to the pigskin. In order to cut it a little, pat it flat with a knife. Cut the pork belly into pieces and put it on the plate for later use.

3. Let's fry the Pleurotus eryngii, pour the vegetable oil into the pot, and when the oil is heated to 50%, pour the shredded Pleurotus eryngii, fry for 30 seconds on medium heat, and then remove the oil.

4. Add cold oil to the pot, pour pork belly and stir fry, stir fry pork belly to change color, pour garlic when the fat starts to oil, stir fry garlic, add a handful of red dried pepper and stir fry, and take off the pot after smelling the smell of red dried pepper.

5. Add a spoonful of bean paste and a spoonful of spicy sauce, then stir-fry the red oil, pour in Pleurotus eryngii and green and red pepper rings, stir-fry for a while on high fire, add salt, chicken powder, pepper and sugar, pour in soy sauce, turn on high fire, stir-fry quickly, melt the seasoning, add red pepper oil, turn it evenly, and pour it into a dry pot.