Fish-scented Three Vegetables

Name: Fish-scented Three Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pleurotus eryngii; 1/2 Sour Bamboo Shoot; 100g Black Fungus; 3 pcs Single head garlic; 1 piece Red chili; 3 slices ginger; 1 spoon Old vinegar; 1 spoon Soy sauce; 1 spoon Caster sugar; 1 tsp Cooking Wine; 1 tsp Corn flour

by Bean Emperor Boiled

4.6 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

Speaking of many popular dishes in Sichuan cuisine, many people think that the first one is "spicy" and the second one is "spicy". But no wonder everyone is really spicy! But this is only a one-sided understanding. In fact, the true taste of Sichuan cuisine is a "complex" taste. What is a compound flavor is that multiple flavors are mixed together to reach another level.
Some people may not agree that it is spicy, but if you look at some famous dishes such as "Mapo Tofu", "Fish Fragrant Pork" and "Kong Pao Chicken", they all have complex flavors. Taste is the key to deciding a dish. The smell of fish is not only used to make fish-flavored shredded pork, but also into other dishes. The vegan dishes we are introducing now are very good

Fish-scented Three Vegetables

1. Cut the eryngii mushrooms into shreds and use about 5.6cm. Before making, pour all the seasonings into a bowl, add a little water and mix thoroughly.