foodstuff

Niu Lin meat 200g/Pleurotus eryngii two/onion half.

seasoning

Oil/garlic/starch/soy sauce/soy sauce/oyster sauce/white pepper/Laoganma/sesame oil

method of work

1. Pleurotus eryngii and Niu Lin meat are cut into small pieces.

2. Niu Lin meat with onion, white pepper, soy sauce, cooking wine, salted15min.

3. Mix a bowl of sauce with oyster sauce, sugar, soy sauce, chicken essence and a little salt.

4. Put the oil in a hot pot, add the crushed garlic cloves, stir-fry the fragrance, and then throw away the garlic cloves.

5. Pour in Pleurotus eryngii and stir-fry over medium heat until it becomes discolored and comes out.

6. Add a little soy sauce, stir fry and let the Pleurotus eryngii color, and then serve.

7. Take out the marinated Niu Lin meat, add dry starch and sesame oil, and stir well with chopsticks.

8. Stir-fry Niu Lin meat in a hot pot with cold oil and low heat until it is 80% cooked.

9. Add Pleurotus eryngii and stir fry together.

10. Pour in the selected sauce, add a spoonful of Laoganma, stir-fry evenly, and put it on the plate.

Tips

When frying Niu Lin meat, you must stir-fry it in a hot pot with cold oil and small fire, so that the fried Niu Lin meat is soft and tender.

Niu Lin is the meat from the hind legs near the buttocks, which is smooth in appearance and belongs to lean meat. It is suitable for whole roasting, charcoal roasting and baking.