1. We put pork stuffing. Add a little salt and a little barbecue powder and stir well.
2. When choosing pleurotus eryngii, choose thicker and straighter ones. When cutting it, cut it slightly thicker. Don't cut it in the middle, put the meat inside. Seal the opening with dry starch.
3. Put some rapeseed oil in the pot when it is half cooked. Add eryngii mushrooms and fry on low heat
4. Fry on one side until yellow on both sides. Fry the front and back for two minutes each.
5. Add all the seasonings and water to make a flavored juice. The flavor of the seasoning should be slightly weaker or it will overwhelm the fragrance of the eryngii mushroom itself
6. Cut green and red peppers and green onions.
7. Pour in the prepared e-flavor sauce, red pepper and green onions, and bring to a boil.
8. Put the lid on and simmer for five minutes on medium heat.
9. The fire collects the juice.
10. Especially fresh approach. Does it look like Japanese tofu? Very classy.
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