Mushrooms are super delicious, although they are vegetarian dishes, they are better than eating meat, and there is no soup left

Today I will share a recipe for oyster mushrooms, using the practice of fish flavor, fish flavor, mainly from a variety of spicy, sour, sweet, sour, sweet and sour, salty, fresh condiments. Among the dishes, the most famous is the fish-flavored shredded pork, the sweet and sour taste of fish coriander is particularly delicious, this fish-flavored king oyster mushroom, although it is a vegetarian dish, but it is more delicious than eating meat, the fish fragrance is strong, and it is appetizing to eat

【Fish Flavor Pleurotus Eryngaigro Mushroom】Ingredients required: 1 kg of Pleurotus eryngii, 1 sharp pepper, 1 section of carrot, appropriate amount of water fungus, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 3 cloves of garlic, 2 tablespoons of Pixian bean paste, 5 tablespoons of water, 4 tablespoons of rice vinegar, 3 tablespoons of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch,

Steps:

1. Wash the oyster mushrooms and use a spatula to smooth the length of the oyster mushrooms and scrape them into thin strips, like lasagna.

2. Cut the fungus into shreds, the carrots into shreds, and the peppers into stems and seeds, and cut into shreds.

3. Prepare the seasoning, cut the green onion and ginger into shreds, slice the garlic, put 5 tablespoons of water, 4 tablespoons of rice vinegar, 3 tablespoons of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, put them in a bowl, stir well, and mix them into fish sauce.

4. Add water to the pot and bring to a boil, blanch the oyster mushrooms, blanch the oyster mushrooms until soft, remove the oyster mushrooms, put them in cold water to cool, remove and drain the water for later use. Blanching the oyster mushrooms can remove the odor and impurities of the oyster mushrooms, making the taste of the oyster mushrooms more pure.

5. Add oil to the pot and heat it, fry the Pixian bean paste over low heat, fry the Pixian bean paste over low heat to bring out the flavor of the sauce, and fry the red oil. Add shredded green onion, ginger and garlic slices and stir-fry until fragrant.

6. Add shredded peppers, shredded carrots, and shredded fungus, and stir-fry together for 1-2 minutes.

7. Put in the king oyster mushrooms and stir-fry evenly over high heat, pour in the adjusted fish sauce, stir-fry evenly over high heat, the sauce becomes viscous, wrap on the ingredients, turn off the heat, put it on a plate, a plate of color and fragrance, and the delicious fish-flavored king oyster mushrooms are ready.

Tips: Fish sauce ratio: 5 tablespoons water, 4 tablespoons rice vinegar, 3 tablespoons sugar, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 tablespoon starch, adjust according to this ratio. Pixian bean paste should be fried over low heat, fried to bring out the flavor of the sauce, fried out of red oil, and the taste is good.