Braised Sea Cucumber with Pleurotus Eryngii
1.
Prepare the ingredients, the ball ginseng is ready, remove the stalks of the eryngii mushrooms and cut half and diagonally, and the carrots are also half and diagonally cut.
2.
As the side dishes and seasonings, soak dried shrimps and mushrooms in advance, cut the mushrooms into quarters, cut the scallion into sections, remove the coat of garlic and cut off the head and tail, cut the pepper diagonally, and slice the pork belly.
3.
The sea cucumbers are cut into strips and then cut into diamond shapes. The sea cucumbers sent by the vendors are not bad.
4.
Add oil in a hot pot and sauté the pork belly first.
5.
After sauteing the pork belly, set aside, then add mushrooms, shrimps, garlic and sauté until fragrant. If there is less oil, add it again.
6.
After the side dishes are fragrant, add carrots and oyster mushrooms and stir-fry for about two minutes.
7.
Stir-fry the eryngii mushrooms for about two minutes, then add the sea cucumbers, and continue to fry for another two to three minutes.
8.
Add boiling water until the ingredients are overwhelmed. It is better to have bone broth. Add seasoning and appropriate amount of light soy sauce.
9.
Cover and turn to medium-low heat to simmer.
10.
Simmer until the soup is thick, here you can add a little starchy water to make the soup.
11.
After the casserole is heated, put the vegetables on medium heat, add the chili and green onion, cover and cook for 1 minute.
12.
Serve.
13.
In cold weather, use a casserole to keep warm.
14.
One more piece.
