Braised Pleurotus eryngii in brown sauce

Pleurotus eryngii cooked in this way is more delicious than meatThe New Year is coming. What will you have for your dinner? Not only meat, but also some vegetables and fungi. The nutrition is balanced. It's no worse than meat. It's salty, sweet and toothy. It's made with the flavoring of Vermicelli's ice-sugar braised sauce. It doesn't have to be so troublesome to fry the sugar. It's simple and easy to do. It's just the cooking magic weapon of the lazy people like Xiaobai and me in the kitchen. Add a green and red pickled pepper. The color is beautiful and suitable for the Spring Festival. It is not spicy at all.

Main Ingredients

• Pleurotus eryngii 2

Auxiliary Ingredients

• ginger 1 piece
• garlic 4 valves
• Red pickled pepper 1
• Green pickled pepper 1

Seasonings

• oil appropriate amount
• salt appropriate amount
• Verdamer ice sugar braised sauce seasoning 1 bag

1. For braised Pleurotus eryngii, cut it into large pieces or thick pieces, not too thin. Thin slices or shreds are suitable for stir-frying.2. Stir-fry the green and red pickled peppers with a small amount of oil until they are broken, so that the color is bright and the taste is crisp. Then return to the pot and stir for a while.3. Finally, if there is a lot of soup left, you can turn it on a little larger and close it. Be careful not to close it too dry. It is delicious.