Pleurotus eryngii in oyster sauce-You Are Foodie

By Gerald
60

Pleurotus eryngii in oyster sauce

My family has always been afraid of eating Pleurotus eryngii, for no other reason, because the mushroom itself has a strong "rotten taste". I have tried the methods of braising and making soup, but I have not been able to remove this annoying "rotten taste". Today, this method can not only keep the smooth taste of apricot abalone mushroom, but also remove the annoying taste. It is very delicious and very delicious.

Main Ingredients

pork 100g
Pleurotus eryngii 2

Auxiliary Ingredients

Cooking wine appropriate amount
The soy sauce A moderate amount of
oil appropriate amount
salt A moderate amount of
Ginger slices appropriate amount
Granulated sugar 1 teaspoon
Oyster sauce 2 tablespoons

Step 1 . Rinse the Pleurotus eryngii and slice it into large pieces; Slice pork, season with salt, cooking wine and a little oil, and marinate for 10 minutes.

Step 2 . Put some water in the pot, add ginger slices and bring to a boil.

Step 3 . Add mushroom slices, blanch for 2 minutes, remove ginger slices and set aside.

Step 4 . Heat the pan with oil. Stir fry the meat until both sides are golden. Add the mushroom and stir well.

Step 5 . Add proper amount of water (it is better not to leave the ingredients untouched), add oyster sauce, salt, soy sauce and a teaspoon of granulated sugar to taste.

Step 6 . Simmer for about 10 minutes, then drain the juice.

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