Mushroom with oyster sauce
The family has always been afraid of eating apricot mushroom for no other reason, but because the mushroom itself has a strong "rotten taste". I have tried braising, making soup, etc., but have never been able to remove this annoying "rotten taste". Today's practice not only retains the smooth taste of the pleurotus eryngii, but also removes the annoying taste. It is very delicious and very delicious.
Recipe Recommendations
- Pleurotus eryngii of 2
- pork 100g
- oyster sauce 2 tablespoons
- sugar 1 teaspoon
- ginger slices appropriate amount
- salt appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Mushroom with oyster sauce
1
Wash the mushroom and cut it obliquely into large slices; slice the pork, season with salt, cooking wine and a little oil, and marinate for 10 minutes.
2
Put appropriate amount of water in the pan, add ginger slices to boil.
3
Add the mushroom slices, blanch for 2 minutes, and pick up even the ginger slices.
4
Put the oil in a hot pan, stir-fry the pork slices until golden brown on both sides, add the apricot mushroom and stir well.
5
Add appropriate amount of water (preferably not including the ingredients), add oyster sauce, salt, soy sauce and a small spoon of sugar to taste.
6
Simmer for about 10 minutes and remove the juice.