Shredded pork with Su Jing sauce

Published Dec 3, 2021 at 12:26pm ET

For the first time, I wrote a recipe. Ive been watching a cooking program every day recently. This meat-free Beijing sauce is the most perfect ~After checking on the Internet, I found that the way made on TV is the same as Wenyis sauce, but its really interesting to try the taste of almond and abalone mushrooms instead.

Food Material List

1 Pleurotus eryngii 2
2 Tomato sauce 1 copies
3 A sweet sauce made of fermented flour 2 copies
4 Oyster sauce 2 copies
5 sugar
6 Soy sauce

Operational steps

1 Slice the apricot and abalone mushrooms and shred them. The width of the silk is larger because the apricot and abalone mushrooms shrink. Add a little salt and grab the Pleurotus eryngii with your hands. Let it stand for seven or eight minutes and let it dehydrate.
2 Tomato sauce, sweet paste and oyster sauce are mixed in a ratio of 1:2:2, with a little sugar and sauce.
3 Grab the water out of Pleurotus eryngii by hand. Add some dry starch and grab well.
4 Put a small amount of oil in the pan and simmer the mushrooms until golden.
5 Stir-fry the shredded apricot and abalone mushrooms with the prepared sauce, and then stir-fry the fresh apricot and abalone mushrooms. Just chuck in the pan~~

Tips

This dish is not stir-fried with salt, because the flavor of the seasoning is enough ~

can also be added with ginger sauce fragrance, because the individual does not like the taste of ginger, so did not add ^

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