Kung Pao Mushroom

Overview

Fresh and spicy, crispy and fragrant, diced mushrooms are smooth and crispy, spicy and sweet, and sweet and sour.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dried sea pepper
• green onions
• king oyster mushroom
• light soy sauce
• msg
• old soy sauce
• peanuts
• rapeseed oil
• red sweet potato starch
• vinegar
• water chestnut
• white sugar
• salt

Ingredients

Steps

1. 1 Pleurotus eryngii, clean the skin;

   

2. 2 Cut into cubes;

   

3. 3 Add salt, mix well, and marinate for ten minutes;

   

4. 4 Squeeze off the salt water, sprinkle with red sweet potato starch and mix well.

   

5. 5 Peanuts, washed and soaked in clean water;

   

6. 6 After draining, put it into a cold pot, pour in rapeseed oil, and turn on low heat;

   

7. 7 When there is a uniform popping sound, take it out.

   

8. 8 Dice the water chestnuts, dice the green onions and dried sea peppers.

   

9. 9 Heat the oil until it is 60 to 70% hot and pour in the diced mushrooms;

   

10. 10 Fry for about a minute and take out.

    

11. 11 Add less oil and fry dried sea peppers over low heat until fragrant;

    

12. 12 Pour in diced mushrooms, diced water chestnuts, and peanuts;

    

13. 13 Over high heat, pour in the juice mixed with red potato starch, monosodium glutamate, light soy sauce, dark soy sauce, vinegar, white sugar and water;

    

14. 14 Stir-fry until the juice dries up, add green onions;

    

15. 15 Pour evenly.