Method for making three color mushroom meat slices with pickled peppers

Health benefits

Green pepper: nourishing liver

Scallion: Promoting blood circulation and removing blood stasis

Onion: Water rich

Ingredients and materials

Black fungus 30g

300g Plum Blossom Meat

1 green pepper

Three red peppers

A spoonful of pickled chili sauce

A spoonful of Douban sauce

10 Sichuan peppercorns and plums

One scallion

Onion in moderation

One spoonful of light soy sauce

One and a half spoons of starch

Salt in moderation

Method for making three color mushroom meat slices with pickled peppers

1. Prepare the necessary ingredients

2. Soak black fungus in water in advance

3. Wash the ingredients and cut them into pieces as shown in the picture

4. Cut ginger and garlic into small pieces

5. Slice the meat and add a spoonful of starch and an appropriate amount of salt to mix evenly

6. Take a bowl and add one tablespoon of soy sauce, one tablespoon of starch, and 30ml of water to the sauce for later use

7. Soak black fungus and soften it four times larger. Wash and tear the small ones, drain the water and set aside for later use

8. Heat the pot with oil and add Sichuan peppercorns at 60% of the oil temperature

9. Add meat slices at 70% oil temperature and stir fry quickly

10. Stir fry the sliced meat until the scattered seeds turn white

11. Add chopped pickled peppers

12. Add Douban sauce and stir fry until a reddish brown color and aroma are achieved

13. Add chopped ginger and garlic and stir fry

14. Push the meat slices aside and pour in black fungus, allowing the fungus to fully absorb the oil

15. Pour in two more types of chili peppers and stir fry

16. When the chili pepper is seven ripe, add Dutch beans

17. Add onions and scallions and stir fry until fragrant

18. Pour in the juice and thicken the sauce

19. The soft and tender black fungus is also very flavorful

20. The meat slices are also very tender and smooth

Tips

The taste is softer than soaking in hot water. 2. Quickly stir fry the sliced meat in the pot until it turns white and the seeds are scattered. Then add the bean paste

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