1. Prepare the ingredients.
2. Add a little water, oil, soy sauce, and pepper to the minced meat, stir in one direction, then add an appropriate amount of cornstarch, stir evenly, add the chopped green onion and ginger and mix well.
3. Carrots, lettuce slices.
4. Add a little salt to the boiling water, blanch it, and then remove it in cold water to drain.
5. Pleurotus eryngii is cut into pieces with a blade thickness of about 0.6 cm.
6. Put the minced meat into the crevice of the eryngii mushrooms and smooth the outside.
7. Roll it in cornstarch to seal the meaty part.
8. Put a little oil in a pan, fry pleurotus eryngii on medium-low heat until golden on both sides.
9. Scallion, ginger and garlic until fragrant.
10. Pour in pleurotus eryngii, stir fry a few times, add appropriate amount of water, a little light soy sauce, dark soy sauce, cooking wine, sugar, vinegar, oyster sauce, cover the pot and simmer for about 5 minutes, let the pleurotus eryngii taste delicious.
11. Add carrots and lettuce slices.
12. Stir-fry for a while, add a little MSG to the pan.
13. Finished product.
Tips:1. When buying pleurotus eryngii, try to buy straight ones with thick top and bottom sides. Don't make it right after you buy it back. Leave it for one or two days to let it lose some water, and it won't be easy to fold during processing.
2. Because light soy sauce, dark soy sauce, and oyster sauce are used, salt is generally unnecessary.
3. You can put anything in the side dishes, as long as you like it. But the shape should be as same as the main dish.
