Pleurotus Eryngii in Oyster Sauce
1.
Prepare materials.
2.
Remove the roots of rapeseed, and dice carrots and green peppers.
3.
Boil the rapeseed and put it on a plate.
4.
Cut pleurotus eryngii into 1.5cm thick slices, and then cut with a cross knife.
5.
Diced carrots, diced peppers and pleurotus eryngii are blanched separately and set aside.
6.
Heat the pan with cold oil, add the peppercorns until fragrant, remove the peppercorns and use them.
7.
Add eryngii mushrooms and stir fry a few times, add oyster sauce and light soy sauce, and cook for two to three minutes to taste.
8.
Add carrots and green peppers, stir fry a few times, add salt chicken essence to taste, and pour sesame oil out.
9.
It's on the table.