Pleurotus Eryngii Meat Tongs

Name: Pleurotus Eryngii Meat Tongs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Pork filling; 1 Pleurotus eryngii; Some Yellow Green Pepper; Some Water starch; Some Cooking Wine; Some Vinegar; Some Sugar; Some Chili oil; Some Pickled peppers; Some Soy sauce; Some salt

by aprilmeng

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The main ingredients of this dish are minced meat and eryngii mushrooms. The cooking method is deep-fried. If you can make deep-fried eggplant boxes, it is easier to operate. The fragrance of eryngii mushrooms is mixed with the aroma of pork belly, especially the last one is topped. Special sauce, eat it in the mouth, the mouth is full of sweetness, spicy taste, fragrance, is the first choice for family gatherings. Pleurotus eryngii has the aroma of almonds, the flesh is fat, the taste is fragrant, and the nutrition is rich, and it just masks the greasiness of pork. Let me share this dish with you. "

Pleurotus Eryngii Meat Tongs

1. Prepare the ingredients, beat the eggs into the meat, put a little salt, and stir.

2. Cut the Pleurotus eryngii into clips, two slices into one clip, that is, hold the Pleurotus eryngii horizontally, cut to three quarters with the first knife, and cut the second knife, and repeat until the cut is complete. Cut the yellow and green peppers into small cubes.

3. Gently open the Pleurotus eryngii folder, dip some starch in the folder, and then add the meat.

4. Roll the meat on the starch, so that the meat is covered with starch.

5. Heat the oil pan to 70% hot, and put in the meat tongs.

6. Fry until golden brown, remove and serve.

7. Start preparing the sauce. Put a little oil in the pot. After the oil is hot, pour in cooking wine, vinegar, water starch, pickled pepper sauce, and chili oil, and boil the juice.