Boiled Pleurotus Eryngii
1.
First wash and drain the eryngii mushrooms, use a paring knife to slice them into thin slices, the thinner the better
2.
Wash the celery and cut it into long pieces. Here the celery is used for color and fragrance.
3.
Heat the pan with cold oil, and stir-fry the sesame pepper on a low heat to create a fragrant sesame flavor. Heavy-spoken friends can add more pepper to the pot together
4.
Then add Pixian bean paste and green onion, stir fry over low heat to get the red oil
5.
Add an appropriate amount of water and a little sugar. White sugar is indispensable here. It can neutralize the spiciness of the bean paste and give the dish a long aftertaste. After the water in the pot is boiled, boil for a few minutes to let the soup taste
6.
Then add the celery segments and the oyster mushroom slices and cook for two minutes. You can make a thin slice of porridge according to your preference before serving. It depends on the actual situation to decide not to put salt, because the bean paste itself is very salty
7.
Pour it into a bowl, and cut some chopped green onions separately, boil some hot oil and pour it on. I omitted this step in order to eat less oil
