Sizzling plate apricot mushroom in oyster sauce
By HarleyFeeney
Ingredients: chicken essence
Recipe Recommendations
- Pleurotus eryngii 1 piece
- red pepper a little
- chives a little
- onion a little
- edible oil appropriate amount
- lard appropriate amount
- black pepper a little
- cooking wine a little
- Cola a little
- oyster sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Sizzling plate apricot mushroom in oyster sauce
1
The pork leg meat is soaked in blood and slices into slices
2
Add starch, black pepper powder, cooking wine, and chicken essence to leg slices
3
Grab well and pickle for a while
4
Heat the pan and cool the oil, and use cooking oil to fry the meat slices until 90% cooked (because the starch is added, be careful that the meat slices stick to the pan)
5
Slice mushroom into thin slices
6
Slice onion
7
Heat the pan and cold the oil, and fry the mushroom and onions with lard
8
Add the pork slices and stir fry. After turning off the heat, add appropriate amount of salted chicken essence and serve.
9
Load hot iron plates
10
Leave the soup in the pan, add oyster sauce, black pepper powder, cola, and chicken essence to make a topping
11
Pour it on the finished product, and the aroma overflows with a hissing sound
12
Garnish with shredded chives and red pepper
13
servingSizzling plate apricot mushroom in oyster sauce Make Tips
It is best to apply a thin layer of oil on the iron plate first. I applied it with lard. The soup itself is very thick, so there is no need to add starch to thicken it.