Pleurotus Chinensis in Oyster Sauce
1.
Prepare hummus, cucumber, pork, green onion, ginger, safflower seed oil, and oyster sauce.
2.
Wash the hummus mushrooms, break into small pieces, and soak them in clean water for a while.
3.
Slice pork, shred green onion and ginger, and cut cucumber into diamond-shaped slices.
4.
Add a little starch and a little water to the pork slices and make it evenly.
5.
Boil a pot of boiling water, pour in the dried hummus mushrooms, blanch for 1 minute, remove them and keep them dry for later use.
6.
Heat up a wok and add safflower seed oil
7.
Stir fry pork slices
8.
When the pork slices change color, add the green onion and ginger to the pan.
9.
Then add the blanched elm mushrooms and stir fry for a while
10.
Add cucumber slices and stir fry a few times
11.
Add 30 grams of oyster sauce and stir fry evenly
12.
Stir-fry evenly and start eating!
Tips:
1 Because the amount of oyster sauce added is large, salty taste is enough without adding salt.
2 It is normal that the color of hummus mushrooms will fade in blanching water.
3 The pork paste will be especially tender after frying.