Cooking Steps

Braised hand shredded Pleurotus eryngii with Abalone Sauce

Braised hand shredded Pleurotus eryngii with Abalone Sauce

 Before, the Pleurotus eryngii was braised or fried in pieces. I saw the practice of hand tearing in the gourmet world yesterday, and I will try it today. The finished product is very delicious and refreshing.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Braised hand shredded Pleurotus eryngii with Abalone Sauce
Step 1 . Steam the Pleurotus eryngii mushrooms in water for 5 minutes, cool them, and tear them into strips by hand.
Braised hand shredded Pleurotus eryngii with Abalone Sauce
Step 2 . Heat the pan and add the oil. Add the garlic and stir fry until fragrant.
Braised hand shredded Pleurotus eryngii with Abalone Sauce
Step 3 . Add the apricot mushroom, stir fry, add 2 tablespoons abalone juice, add a little water, cover the pot and stew for 2 minutes.
Braised hand shredded Pleurotus eryngii with Abalone Sauce
Step 4 . Add MSG before cooking and sprinkle with scallion after loading.
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