Fish-flavored King Oyster Mushroom
Overview
How to cook Fish-flavored King Oyster Mushroom at home
Tags
Ingredients
Steps
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Shred king oyster mushrooms and set aside
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Green and red peppers, red radish, fungus, shredded and set aside
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Chop the garlic, onion and ginger into mince and set aside (the ratio of garlic, onion and ginger is 1:2:3 so that the fish will have the strongest flavor)
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Prepare the fish flavor sauce and set aside (2 spoons of light soy sauce, 3 spoons of sugar, 3 spoons of rice vinegar, 1 spoon of cooking wine, 1 spoon of chicken powder, 1 spoon of cornstarch, a little salt, appropriate amount of water and mix thoroughly)
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Boil water, add king oyster mushrooms and blanch them, blanch them and remove them
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Let the blanched king oyster mushrooms cool slightly and squeeze out the water. Then add a little salt, a spoonful of cooking wine, and a spoonful of light soy sauce. Add an appropriate amount of starch and squeeze twice. Finally, add some oil and squeeze twice (the purpose of adding oil is that the king oyster mushrooms will not stick when lubricated)
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Add some oil to the pot and heat it until it is 50% hot. Add the king oyster mushrooms and slide them in
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Then add garlic, onion, ginger and stir-fry over low heat. Add shredded green and red pepper, red radish and fungus and stir-fry until raw
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Then pull the vegetables towards the edge of the pot, add a spoonful of bean paste and stir-fry the red oil over low heat, and finally add the fish-flavor bowl sauce to reduce the sauce to the right level and serve
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Picture of the finished product, shredded shiitake mushrooms are very crispy, tender and chewy
