pork neck meat 3g
Pleurotus eryngii 15g
red pepper 4g
green persimmon pepper 4g
edible salt
edible oil
oyster sauce
light soy sauce
a little sugar
a little starch
. 2
Prepare Pleurotus eryngii 3
Prepare garlic slices and ginger slices 4
Preparation: Wash green pepper and red pepper and cut into long strips for later use 5
Wash and slice pork neck, add a little salt, oyster sauce, white sugar, marinate, add dry starch and grab well for later use. 6
Wash Pleurotus eryngii and cut it into long strips. 7
Practice: Add clean water into the pot and bring to a boil. Add Pleurotus eryngii and blanch it for a while, then take it out for later use. 8
Heat a wok, add oil, add garlic slices and ginger slices and stir-fry until fragrant. 9
Add the marinated pork neck and stir-fry it over high fire. 1
Stir-fry the pork neck until it becomes discolored. Add cooking wine and stir-fry the green pepper. 11
Add Pleurotus eryngii and stir-fry. Add light soy sauce to taste. Finally, pour in water starch to thicken it. 12
Serve and 13
The finished product is shown.