Double mushroom cungu
An inch bone is the meat bone in the back elbow of a pig. Each pig only has two inch bones, and the meat is tender and delicious.
Recipe Recommendations
- Cungu 3 pieces
- Pleurotus eryngii 180 grams
- Flammulina velutipes 200 grams
- Jiang 3 tablets
- garlic 3 petals
- oil 2 teaspoons
- salt 1.5 teaspoon
- pepper half a teaspoon
- soy sauce 2 teaspoons
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Double mushroom cungu
1
Wash the bones, make a few cuts on the meat, marinate with salt and soy sauce for half an hour.
2
Put the marinated bones into a boiling water pot and steam for 15 minutes.
3
Wash and tear mushroom into strips; shred green and red peppers and onions; slice ginger and pat garlic.
4
Cut the roots of the mushroom mushroom and wash them.
5
Blanch in boiling water for 10 seconds.
6
Heat the oil in the pan, saute the ginger and garlic, add the steamed bones and fry them, and serve up.
7
Leave the oil in the pan, add the apricot mushroom and stir fry until soft.
8
Pour in the fried bone and stir fry.
9
Add salt, soy sauce, and pepper and stir-fry well, add the soup water to steam the bones, and cook for 5 minutes.
10
Add the mushrooms and stir fry well.
11
Pour in the green and red peppers, stir fry well, adjust the flavor, and serve.