Assorted Mushroom Stew Pot with Black Pepper Sauce
1.
To make black pepper sauce, cut tomatoes and onions into small pieces and prepare with garlic cloves
2.
Use a food processor to make a puree, remove the heads of the prawns. The bottom of the pan is slightly oily. Add the cold oil to the shrimp heads. Slowly fry the heads over low heat to remove the shrimp heads. Reserve the shrimp oil for use
3.
Pour crushed tomatoes, etc. into the shrimp sauce, stir fry slowly over low heat
4.
When there are dense small bubbles on the surface, add light soy sauce, oyster sauce, and dark soy sauce in turn
5.
Add black pepper and sugar, continue to stir and fry slowly
6.
Add salt and stir fry until the soup is thick and ready to serve
7.
Put a little oil in the pan, add ginger slices, add the prawns and half-fry half-kang to make the prawns crispy on both sides, set aside
8.
Pleurotus eryngii, shiitake mushrooms cut into small pieces, mushrooms, carrots sliced
9.
Put oil on the bottom of the pan, add onion shreds and sauté fragrant, add firm eryngii mushrooms, shiitake mushrooms, and bisporus mushrooms, and fry for a while
10.
Add other tender mushrooms such as enoki mushrooms with more water
11.
After the mushrooms are out of water, pour in homemade black pepper sauce, mix well, cover and simmer over low heat
12.
Drain the mushroom juice, add the prawns and mix well
13.
Sprinkle with green pepper rings and turn off the heat
