Vegetarian Pot Pork (pleurotus Eryngii)
1.
Prepare and wash the eryngii mushrooms and remove the unused roots
2.
Cut evenly thin and thick slices for later use
3.
Prepare shredded green onions and shredded carrots
4.
Prepare the sauce: pour an appropriate amount of white vinegar into an empty bowl
5.
A little soy sauce
6.
Mix a little salt and set aside, just taste the saltiness yourself
7.
Powder juice: Take another empty bowl and add appropriate amount of starch and water (the amount of powder depends on the amount of pleurotus eryngii, and it is enough if you think it is enough)
8.
Pour in a little flour
9.
Add a little cooking oil and mix well
10.
Mix well until it can hold the juice
11.
Put the eryngii mushroom slices on top of the mixed powder sauce in a hot pan and hot oil
12.
Heat the oil and fry it in the pan until it is even and golden on both sides
13.
Fry it out and set aside
14.
Put an appropriate amount of oil and sugar in a separate pot, stir, medium and small cremated sugar and fry until the color changes
15.
Pour in the prepared sauce and stir until big bubbles (if you make it for the first time, you can dip it with chopsticks to taste the taste, if it is not sweet enough or sour, add sugar and white vinegar)
16.
Pour shredded green onion and carrot shreds and stir fry
17.
Pour in the fried eryngii mushrooms and quickly stir-fry evenly out of the pan
Tips:
The last step is to add the fried eryngii mushrooms and stir fry quickly, otherwise the texture will not be as good as the crispy texture.
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