Pleurotus Eryngii in Pot
by Scarlett WH
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare raw materials;
2. Put the pork belly in the pot, add a small amount of oil, and stir-fry slowly over low heat;
3. Stir-fry the fat and the surface slightly yellow, add ginger, garlic braid, star anise, cinnamon and rock sugar and stir fry together;
4. Then add appropriate amount of soy sauce and cooking wine, stir-fry evenly, cover and cook for two or three minutes;
5. Add pleurotus eryngii slices;
6. Stir-fry slowly until the pleurotus eryngii is soft and slightly watery;
7. Add red and yellow pepper slices and stir fry;
8. Finally add salt and pepper to taste;
9. Put it in a small pot, sprinkle some green onions, and serve directly.
Tips:1. This dish draws on the form of dry pot dishes. Stir-fry the pork belly first. After the pork belly fat is cooked out and the surface is slightly browned, add appropriate amount of soy sauce and cooking wine, cover and cook for two or three minutes to let the pork belly mature;
2. Add sliced pleurotus eryngii and stir-fry the pleurotus eryngii using the oil from the stir-fried pork belly and the water content in the pleurotus eryngii. There is no need to add additional water, so that the fried pleurotus eryngii will be very fragrant;
3. Because colored peppers are rich in vitamin C and can be eaten raw, they don't need to be fried for a long time. They should be added when they are eight or nine mature. After they are evenly fried, add salt and other seasonings.
