Fish flavor plays a very important role in the flavor of Sichuan cuisine, and it also tests the level of the cook. It is difficult to control the proportion of onion, ginger, garlic and sweet and sour. Some people say that to test the quality of a dish, the first choice is the taste of fish flavored shredded meat. I think it’s a bit far fetched to replace the surface with the point.


300g Pleurotus eryngii
2 eggs


Step 1
Cut Pleurotus eryngii into thick slices

Step 2
Add a little salt and marinate for half an hour to soften

Step 3
Garlic rice, ginger rice and scallion are ready

Step 4
The chopped pickled peppers are ready

Step 5
Take 1 / 6 tsp salt and 3 tbsp sugar

Step 6
Add 3 tbsp vinegar

Step 7
Add 1 tbsp soy sauce

Step 8
Put half a teaspoon of raw powder, mix well, try to make sugar and vinegar blend

Step 9
Take the egg, add a little water, break it up, and then add the flour to mix it into flour paste

Step 10
When the oil is six layers hot, take the Pleurotus eryngii slices and evenly dip them in the powder paste

Step 11
Medium heat, deep fry in oil pan until golden. Remove and drain oil

Step 12
Leave the bottom oil in the pan and stir fry with pickled pepper until fragrant

Step 13
Add ginger, garlic and rice and stir fry until fragrant

Step 14
Cook in the sweet and sour sauce

Step 15
Add scallion and stir fry well

Step 16
Put in the fried Pleurotus eryngii, make it evenly stained with flavor juice, turn off the fire