Pleurotus eryngii has a high frequency in my dining table, only because I value the nutrition of Pleurotus eryngii. The introduction about Pleurotus eryngii nutrition on the Internet: “Pleurotus eryngii has the effects of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body’s immune ability, preventing cardiovascular disease, etc.

Ingredients

400g Pleurotus eryngii
10 g ginger
Proper amount of spicy peanuts
20G garlic
A little prickly ash
5 dried peppers
20 ml soy sauce
10 ml old style soy sauce
15 ml vinegar
20G white granulated sugar
10 ml cooking wine
8 g Corn Starch
Appropriate amount of salt

Directions

Step 1
Preparation materials: stir soy sauce, soy sauce, vinegar, sugar and cooking wine into sauce, mix corn starch and water, chop ginger and garlic into minced ginger and garlic, a bag of spicy peanuts

Step 2
Wash Pleurotus eryngii and cut into cubes

Step 3
Boil the water in a wok, add the Pleurotus eryngii, blanch the water and drain

Step 4
Heat the oil in a wok, add ginger, garlic, pepper and dried pepper, and saute until fragrant

Step 5
Put in the Pleurotus eryngii

Step 6
Stir fry the Pleurotus eryngii until the color changes

Step 7
Add the sauce and stir well

Step 8
Add the starch and mix well

Step 9
Sprinkle spicy peanuts and coriander before serving