Light Summer-duck Heart Pleurotus Eryngii
1.
2 Pleurotus eryngii (small), 400 g duck heart, garlic, 1 clove of ginger, 1 small piece of celery, 3 stalks Seasoning: blending oil, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of pepper
2.
.Wash the materials and cut them for later use.
3.
.Wait until the oil sautes the garlic and ginger.
4.
.Add the duck heart and stir-fry until 6 minutes cooked.
5.
.Add the eryngii mushroom slices and stir fry until soft.
6.
. Pour the cooking wine.
7.
. Add salt and monosodium glutamate.
8.
.Pour in the pepper and stir fry for flavor.
9.
.The celery can be cooked when it is cooked.
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The pepper must be put to remove the fishy, but not too much will make it spicy.