Kung Pao King Pleurotus
1.
Wash and cut pleurotus eryngii into small cubes;
2.
Slice garlic; cut dried chili into sections; diced green onion; mince ginger; wash pepper and set aside;
3.
Adjust the juice: soy sauce, vinegar, sugar, starch, add a small amount of water and mix well;
4.
Pleurotus eryngii is blanched in boiling water, then removed and drained;
5.
Heat up the oil pan, add the peppercorns to explode the aroma and then remove; add the green onion, garlic slices, minced ginger, and dried chili to fragrant;
6.
Pour the eryngii mushrooms and stir fry for a while;
7.
Pour in the tuned sauce and stir well;
8.
Stir in spicy peanuts and stir well;
9.
Season with salt, chicken essence, and sprinkle with chopped green onion.