[cantonese Cuisine] Mushrooms in Pot with Sauce

Name: [cantonese Cuisine] Mushrooms in Pot with Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Enoki mushroom; 50g Pearl Mushroom; 100g Pork belly mushroom; 100g Fresh shiitake mushrooms; 150g beef; 1/2 onion; Some Garlic slices; Some salt; Some Oyster sauce; Some Corn flour; 1 tablespoon Cooking Wine; Some Soy sauce; Some sesame oil; Some Chicken noodles; 1 tsp Sugar; Some pepper; Some black pepper powder; Some Cooking oil

by Hunan and Guangdong

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

A Cantonese dish with strong pepper fragrant, it feels a bit Western-style. According to personal taste, you can use teppanyaki if it is convenient. The taste must be even better! "

[cantonese Cuisine] Mushrooms in Pot with Sauce

1. Wash the fresh mushrooms.

[cantonese Cuisine] Mushrooms in Pot with Sauce recipe

2. Tear the pork belly mushrooms into pieces.

3. Cut off the roots of pearl mushrooms and enoki mushrooms and wash them.

4. Shred the onion.

5. Add pepper, cooking wine, and salt to the beef slices, then add dry starch and marinate for preparation.

6. Peel and slice garlic.

7. Put oil in the pot, put the beef on high heat when it is 70% hot, slide until the color changes and serve.

8. Put oil in the pan, add garlic slices and black pepper and saute until fragrant.

9. Pour in half of the onion and stir fry until it is fragrant.

10. 10. Pour in the fresh mushrooms and stir-fry until the mushrooms are soft.

11. Add two spoons of oyster sauce and one spoon of water, stir well, add cooking wine, sugar, sesame oil, chicken powder, salt, pepper, and stir well.

12. Pour in beef, stir in a little dark soy sauce and stir well.

13. Put a little oil in the casserole, add onions and saute.

14. Transfer the mushrooms into the pot.

15. Cover the medium and small fire for three minutes and then leave the fire.

Tips:
This dish does not need to put green onions, if you put green onions, it will cover up the original taste of the dish, so that the aroma of black pepper onions cannot be better released.