Chinese Food
Hand shredded Pleurotus eryngii
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The Golden Apricot abalone mushroom with a little sauce has a light of oil on it. It looks like the mellow amber. And the pork slices stick to the wall of the pot and make a zizzy sound. This kind of mixed taste is very delicious. I didn't like to eat greasy streaky pork originally. But I was fully stewed in this dry pot. The fat oil on my body had been fried for a long time. It wasn't greasy. It also made the apricot abalone mushroom soft, smooth and elastic. The taste was very good.
Cooking ingredients
Cooking Steps
Step1:Wash the Pleurotus eryngii and tear it into larger strips. The ones torn by hand taste better than those cut by knife.
Step2:Cut pork slices. Wash celery and cut into sections.
Step3:Pour a little oil into the frying pan. When the oil is 80% hot, fry the mushrooms until golden and soft. Dish them out for use.
Step4:Keep the bottom oil in the pot. Put the pork slices into the pot and stir fry until the fat part becomes transparent. Stir and fry the oil in the pork slices.
Step5:Put the sliced pork with five flowers on one side of the pot. On the other side, put in ginger, garlic and pepper to stir fry.
Step6:Then add Pixian bean paste. Stir fry the red oil with small heat and stir evenly with the pork.
Step7:Then put in the fried mushroom and celery. Transfer in the soy sauce and sugar. Stir fry until the celery is done.
Step8:You can add some parsley or celery leaves to decorate the pot.
Cooking tips:There are skills in making delicious dishes.
