Double Pouring Double Mushroom
by Kikuko Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the eryngii mushrooms, split in half, and steam for 20 minutes;
2. Cut the roots of enoki mushrooms, wash them, cook for 3-5 minutes, remove the water and set aside;
3. Screw pepper, fresh rice spicy;
4. Finely chop garlic and pepper;
5. Chop the green onion, slice the ginger, mince it (I don’t like to bite into the minced ginger);
6. Sauce: 1 tablespoon of chili oil + 1 tablespoon of sugar + 2 tablespoons of light soy sauce + 2 tablespoons of rice vinegar + a small amount of salt + appropriate amount of sesame oil;
7. Put the minced garlic and chili into the sauce bowl;
8. After the eryngii mushrooms are steamed, let them dry and tear them into thin strips with chopsticks, and put them in a large bowl with enoki mushrooms;
9. From the pot, put the oil and peppercorns into the pot together, and fry the pepper fragrant on medium heat;
10. Use a colander to remove the peppercorns;
11. Add green onion and ginger and fry until fragrant;
12. Pour on the mushrooms and stir;
13. Put on the market;
14. Pour the sauce evenly on the mushrooms;
15. Finished ✌🏻
16. Not bad, not bad...
