The oyster mushrooms are made into a fish-flavored mushroom, which is actually more popular than meat, and it is served on a disc, which is too expensive rice

【Fish-flavored oyster mushroom】

Ingredients: 2 oyster mushrooms; 1/2 carrot; 1 green pepper; 1 small handful of fungus;

Seasoning: 1 tablespoon light soy sauce; 1 scoop dark soy sauce; 1/2 teaspoon sugar; 1 tablespoon balsamic vinegar; 1 tablespoon starch; 2 tablespoons of water; a pinch of table salt; 3 garlic cloves; 1 tablespoon of Pixian bean paste.

Directions:

1. Rinse the oyster mushrooms gently with water, wipe off the surface moisture, and then tear them into strips by hand. Teared oyster mushrooms are easier to absorb during cooking, and they are very healing during the tearing process. The black fungus is soaked in warm water in advance and then cut into shreds. Wash the carrots and green peppers and cut them into shreds for later use. Peel and mince the garlic.

2. Mix fish sauce: Put 1 tablespoon of light soy sauce + 1 tablespoon of dark soy sauce + 1 tablespoon of balsamic vinegar + half a tablespoon of sugar + small spoon starch + 2 tablespoons of water + a little salt in a bowl, mix well and set aside.

3. Pour an appropriate amount of cooking oil into the pot, add minced garlic and 1 tablespoon of bean paste, and fry over low heat to bring out the fragrance and red oil.

4. Pour the oyster mushrooms into the pot, stir-fry evenly, and slowly stir-fry until soft and fragrant;

5. Add carrots and fungus and stir-fry for about 30 seconds;

6. Pour the shredded green pepper into the pot and stir-fry together;

7. When the ingredients are fried until they are almost cooked, pour in the adjusted fish sauce, and quickly stir-fry over high heat to reduce the juice, so that the juice evenly wraps the ingredients and can be put out of the pot and plated.

Tips:

1. The fish sauce should be adjusted in advance and put it in a bowl, and when the ingredients are almost cooked, stir the juice with chopsticks, and then pour it into the pot and stir-fry evenly. The key to the success of this dish lies in the proportion of sauce, remember the above ratio, and it will be more than half successful.

2. Tearing Pleurotus eryngii can retain the fiber of the mycelium to the greatest extent, making its taste more elastic and crisp after cooking, and easier to taste.