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1. Ingredients: Pleurotus eryngii seasoning; cooking wine, vinegar, soy sauce, white sugar.
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2. Wash the eryngii mushrooms and tear them into thick chopsticks. Cut a few slices of ginger and set aside.
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3. Pleurotus eryngii torn into strips, blanch it in boiling water, remove and control the water. (Put a little salt in the water for blanching Pleurotus eryngii to give some base flavor to Pleurotus eryngii)
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4. Dip the dried eryngii mushrooms with a layer of dry flour, and make all the ingredients one by one.
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5. Heat the oil in the pan, add 50% heat and add the flour-dipped pleurotus eryngii, and fry it to make it firm out of the pan.
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6. The temperature of the oil in the wok rises to 80 to 90% hot. Add pleurotus eryngii and deep-fry until golden brown.
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7. Fried eryngii mushrooms.
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8. Water, vinegar, white sugar, soy sauce, cooking wine, adjust a bowl of juice according to 5:4:3:2:1, add two spoons of cornstarch to the adjusted bowl of juice, and make a bowl of sweet and sour sauce.
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9. Leave the bottom oil in the wok, add ginger slices and sauté
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10. Pour in the fried eryngii mushrooms and stir fry quickly.
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11. Pour the sweet and sour sauce prepared in advance, and stir-fry quickly, so that each eryngii mushroom is coated with sweet and sour sauce.
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12. Sweet and sour eryngii mushrooms that are not tenderloin better than tenderloin.
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