Preparation materials: 200 grams of wild Pleurotus ostreatus, 80 grams of pork, 5 cloves of garlic, a small piece of ginger, a proper amount of edible salt, a teaspoon of soy sauce, half a teaspoon of chicken essence, a proper amount of spiced powder and 5 green peppers each.

Production steps:

1, wash the wild Pleurotus ostreatus for several times, then divide the mushrooms into four parts and control the water for later use.

2. Slice the lean meat into strips, slice the fat meat, and separate the fat and lean meat for later use.

3, green and red pepper slices are generally divided into four, cut and set aside.

4, ginger, garlic minced, cut and set aside.

5, first put the fat into the pot and fry the oil.

6. After the fat comes out, add the lean meat and stir fry.

7. After the lean meat is stir-fried and discolored, add ginger and garlic and stir-fry until fragrant.

8. After sauté ing, pour in the prepared green pepper and stir fry for 3-5 minutes.

9. After the green and red peppers are stir-fried, add spare mushrooms, add salt, chicken essence, soy sauce and spiced powder and stir well.

10. Stir-fry until the mushrooms juice naturally, turn it over a small fire for several times (do not stir fry frequently to prevent the mushrooms from being broken), and stir-fry for about 5- 15 minutes.

1 1, after the juice is collected, leave a little soup, and take it out of the pot and put it on the plate.