Pleurotus Eryngii with Pickled Pepper
by Lively
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare all materials
2. Soak Pleurotus eryngii in light salt water for 10 minutes, then wash and slice. Remove the stems and seeds of the green and red peppers and cut into strips. Shred the onion. . All the strips should be as long and short as possible to keep the same thickness.
3. Pour water into the pot and heat it to a boil on high heat. Pour in the wild mountain pepper and soup, add lemon slices and ginger slices, cook for 10 minutes on low heat, add garlic, salt and sugar to taste. Taste the acidity of the soup, if it is not enough, add some white vinegar. Set aside to cool.
4. Pour water into the boiling pot, heat it to a boil on high heat, add the oyster mushroom slices and blanch for 2 minutes, soften, remove the cold water and drain.
5. Pour green and red peppers, onions, and pleurotus eryngii into a large bowl and stir
6. Then pour into the cooled stock soup and soak for 30 minutes.
