1. Pleurotus eryngii is blanched in water, boiled for 3 minutes after boiling, the purpose is to drain the excess water, and not too much water when stir-frying
2. Blanched pleurotus eryngii slices, pork belly cut into 1 yuan coin-thick slices, coriander leaves and stems cut into large sections, green onion and ginger shredded
3. Heat a wok with a little oil, add pork belly slices, and stir-fry on medium heat
4. The meat slices change color and spit the oil to a small burnt side. Add the mushrooms to medium heat and continue to fry until there is no moisture in the pot.
5. There is no steam in the pot, add Pixian bean paste, stir-fry on low heat to get the red oil
6. Add the tempeh and stir fragrantly, then add the soy sauce, stir-fry the light soy sauce to get the aroma, turn on the high heat, add the cooking wine, stir evenly, and finally add the coriander stalks, and the coriander stalks can be cut off. Turn off the heat, add chicken essence, sesame oil, stir fry evenly
7. Out of the pot and plate
