1. Cut pleurotus eryngii into small cubes, mince ginger and garlic, shred dried red pepper, and slice green pepper.
2. Put 1.5 grams of salt, 10 grams of white sugar, 10 grams of starch, 1 gram of chicken essence, 10 grams of cooking wine, 10 grams of soy sauce, 5 grams of vinegar, 3 grams of soy sauce, and 15 grams of purified water in a bowl, and mix them evenly to form Gong Bao juice.
3. Put more oil in the pot than stir-fry, add pleurotus eryngii over the oil and serve.
4. Leave the bottom oil in the pot, add the ginger garlic and red pepper shreds, stir fry for a fragrance, add diced eryngii mushrooms and stir fry.
5. Turn to low heat, pour in the pre-prepared Kung Pao juice, stir quickly and evenly, add green peppers and stir-fry until raw.
6. After turning off the heat, pour in the spicy peanuts, stir-fry evenly, and then get out of the pot.
Tips:Peanuts I bought ready-made spicy peanuts.
