Pleurotus eryngii and salt-fried pork

Overview

The color is attractive, the aroma is fragrant, and the taste is rich. It is the first choice for appetizers and meals

Blanch the king oyster mushrooms and cook for 3 minutes after the water boils. The purpose is to drain out excess water and not to release too much water when stir-frying
Blanch the king oyster mushrooms and slice them into slices, cut the pork belly into one-yuan coin-thick slices, remove the leaves and stems of the coriander and cut into large sections, and shred the green onion and ginger
Heat a pot, add a little oil, add pork belly slices, stir-fry over medium heat
When the meat changes color and spits out oil, add the mushrooms and continue to stir-fry over medium heat until there is no more water vapor in the pot
There is no water vapor in the pot, add Pixian bean paste, stir-fry over low heat until red oil comes out
Then add black bean paste and stir-fry until fragrant, then add soybean paste and stir-fry until fragrant. Turn up high heat, add cooking wine, stir-fry evenly, and finally add coriander stems and break off the coriander stems. Turn off the heat, add chicken essence, sesame oil, stir-fry evenly
Remove from pan and plate