Pleurotus Eryngii and Scallop Meat in Casserole
1.
First prepare all the ingredients, wash the scallops and set aside.
2.
Wash the eryngii mushrooms and slice them with a knife, then change the flower knife, shred the green onion and ginger, and chop the green onion leaves.
3.
The tomatoes are blanched with boiling water, peeled, cut into small pieces with a knife, washed and cut into thin slices of pork belly.
4.
Put 1 tablespoon of starch and 1 tablespoon of cooking wine in the pork belly, add the remaining cooking wine to the scallops and marinate for 10 minutes.
5.
After the pot is heated, pour in peanut oil and heat. Stir-fry the pork belly on high heat until the color is broken, and then saute the scallions and ginger.
6.
At this time, add light soy sauce and seasoning.
7.
After the high heat continues to stir-fry evenly, add the tomatoes and continue to stir-fry until the tomatoes become soft.
8.
Add thirteen spices to taste.
9.
Continue to stir-fry for a while on high heat, add pleurotus eryngii and continue to stir-fry until tender.
10.
Pour an appropriate amount of water into the pot.
11.
According to personal taste, add appropriate amount of salt to taste.
12.
Bring to a boil, turn to medium heat and simmer until the soup thickens, then add the scallops.
13.
After the fire is boiled, add chicken essence to increase the taste.
14.
Continue to simmer to collect the juice on the fire.
15.
At this time, pour in the starch that has melted in advance to thicken it.
16.
Boil on high heat and sprinkle with chopped green onion to turn off the heat.
Tips:
It’s also a good choice to use plum pork instead of pork belly. Tomatoes must be stewed to taste better...
