Kung Pao King Oyster Mushroom

Overview

Everyone has eaten Kung Pao Chicken. It is a famous traditional Guizhou dish. It is red but not spicy, hot but not strong, has a strong spicy flavor, and has smooth and crispy meat. It is said that the founder of this dish, Ding Baozhen, was from Zhijin, Guizhou. He served successively as governor of Shandong and governor of Sichuan. He often entertained guests with this dish in his hometown, and it has been passed down to this day. Pleurotus eryngii is rich in nutrients and is rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. It can improve the body's immune function and has anti-cancer, lowering blood lipids, moisturizing the stomach and beautifying the human body. The tenderness of king oyster mushrooms combined with the crispiness of peanuts makes it spicy and has a unique taste.

Tags

• hot dishes
• chili
• cooking wine
• garlic
• king oyster mushroom
• light soy sauce
• old soy sauce
• onions
• peanuts
• sichuan pepper powder
• vinegar
• water starch
• white sugar
• ginger
• pepper

Ingredients

Steps

1. 1 Soak peanuts

   

2. 2 Strip off the red coat

   

3. 3 Pour the peanuts into the cold pot with cold oil. When the surface of the peanuts is slightly yellow, take them out and set aside

   

4. 4 Put the onion, ginger and garlic into a small bowl

   

5. 5 Add light soy sauce, dark soy sauce, vinegar, sugar, cooking wine, and water starch to make the sauce

   

6. 6 Cut king oyster mushroom into medium-sized pieces

   

7. 7 Add a little oil to the pot, add king oyster mushrooms and stir-fry over low heat

   

8. 8 When the surface of the king oyster mushroom turns yellow, add the chili segments and Sichuan pepper powder

   

9. 9 Pour in the sauce

   

10. 10 When the soup thickens, add fried peanuts

    

11. 11 Finished product