Pleurotus Eryngii
by Mud_Loach
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Tear the pleurotus eryngii into silk by hand, not particularly thin.
2. Put water in a pot, add shredded eryngii mushrooms when the water is boiled, and blanch for 2 minutes. Remove and drain.
3. Shred carrots, shred water fungus, green peppers, ginger, garlic.
4. Mix a bowl of juice. Put a spoonful of light soy sauce, a spoonful of rice vinegar, a spoonful of sugar, half a spoonful of oyster sauce, half a spoonful of dark soy sauce, and a spoonful of water starch in a bowl.
5. Heat the pan with cold oil, add garlic and ginger until fragrant.
6. Add half a spoon of chopped pepper and half a spoon of Pixian bean paste and stir-fry to get the red oil. Then add carrot shreds, fungus shreds and green pepper shreds in turn and stir well.
7. Add eryngii mushrooms, stir and stir well.
