Chicken cactus
By VicentaLakin
Yunnan has a lot of edible bacteria, a variety of tastes, and prices range from high to low and can be used at random. When we were playing in Yunnan, we had tasted a few things, and the beauty of nature was reminiscent. Recently, our big supermarkets sold fresh chicken fungus from Yunnan, and immediately bought two boxes, which are now easy to transport, so we can eat the fungus from Yunnan. Two boxes of chicken fungus, one of which I made into oil, so I could keep the taste of the beauty and taste it slowly, and then a box of veggies with the raisins, which also taste good. The chicken cactus is very simple, but I use it for ginger and salt, but it's only a pickle with a little bit of liqueur sauce and butter, so that you can taste the natural beauty of the food。
Recipe Recommendations
- termitomyces albuminosus 200g
- pig lean meat 100g
- green pepper of 2
- red pepper appropriate amount
- Youyi Fresh Soy Sauce 3 grams
- yellow wine 5g
- salt 2g
- Jiang appropriate amount
- edible oil appropriate amount
- dry starch 3g
- salty and fresh
- fried
- ten minutes
- simple
Steps for Chicken cactus
1
I bought a fresh chicken fungus2
It's hot in a minute3
I've bought a small, unattended chicken fungus, and to make it taste easier, the hot chicken fungus is torn in half4
Paprika and Chondu Chess5
Skinned pork, saline, yellow wine, and saline sauce6
We'll get even after we're even7
Finally, we add a little bit of oil even, we don't stick pots when we put oil in it, and we don't stick meats between them. Company8
When the pot's hot, it's oily9
It's a fragrance10
Pour it into chicken cactus11
About half a minute12
Put it in Paprika13
Add Salt14
I'll make it when I'm outChicken cactus Make Tips
1. No casserole can be made with pickled raisins when they are oiled, no interconnection between the raisins, and they are very tender. 2. The firing process was fast, and the entire process was short. Especially when it's too long。