Kung Pao Pleurotus eryngii
By VicentaLakin
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- spicy peanuts appropriate amount
- scallion appropriate amount
- light soy sauce 1 scoop
- braised soy sauce 2 tablespoons
- balsamic vinegar 1 scoop
- salt 1/2 scoop
- sugar half a spoonful
- cooking wine 1 scoop
- water starch appropriate amount
- medium spice
- fried
- three-quarters of an hour
- ordinary
Steps for Kung Pao Pleurotus eryngii
1
Wash the pleurotus eryngii and cut into square dices.
2
Put a little oil on the pan and heat it up, add the apricot mushroom and stir-fry over medium and low heat.
3
Stir until slightly yellow and serve.
4
Cut the green onion into small pieces and shred the ginger.
5
Take a small bowl, add soy sauce, soy sauce, cooking wine, salt, vinegar, white sugar, shredded ginger, and water starch, and mix into a sauce.
6
Leave the bottom oil in the pan and heat it until 50% hot, add the pepper, pepper, and onion and stir fry quickly to create the fragrance.
7
Pour in the apricot mushroom and stir fry well.
8
Stir in the sauce over high heat until thick and dry.
9
Turn off the heat and sprinkle in the peanuts and mix well.