1. Ingredients.
2. Dice pleurotus eryngii into small cubes.
3. Finely chop tempeh.
4. Pour oil in the wok, add a star anise and fry it until fragrant, then add minced meat and stir fry.
5. Stir-fry until the minced meat comes out of oil and cook with cooking wine and vinegar to remove fishy.
6. Pull the meat steak aside, add the tempeh, and stir-fry on low heat to create a flavor.
7. Add diced eryngii mushrooms.
8. Add salt and diced red pepper and stir fry for a while.
9. Put in the dark soy sauce and simmer with water.
10. Cook until the pleurotus eryngii is mature, add water starch, and stir evenly.
11. Turn off the heat until the soup is thick and sprinkle a little chopped green onion.
12. Pleurotus eryngii and black bean sauce is ready.
13. After the water boils, add the noodles, stir gently and cook.
14. The boiled noodles float up, use chopsticks to remove them without white spots.
15. Pour the noodles with oyster mushroom and black bean sauce, mix well and enjoy!
Tips:The amount of oil must not be too small when making the sauce, because only after the hot-fried pleurotus eryngii and tempeh can the delicious flavor be released to the greatest extent.
