Kung Pao King Oyster Mushroom

Overview

Sweet, sour, spicy, slightly salty

Soak the peanuts in hot water in advance
Peel and dry
Cut the king oyster mushroom into slightly larger pieces, and cut the green onion, ginger and garlic into small pieces
Put oil in a pot, put peanuts in cold oil and fry over low heat
Fry until cooked, remove and control oil
Will. Put the onion, ginger and garlic slices into a small bowl, add salt, sugar, vinegar, pepper, dark soy sauce, water and cornstarch to make a juice
Take another pot, add a little oil and heat it up
Add king oyster mushroom pieces and stir-fry over low heat
Fry until water comes out of the surface of the king oyster mushroom
Add dried chilies and stir-fry Sichuan peppercorns
When the dried chili peppers and Sichuan peppercorns are fragrant, pour a little oil into the pot
Enter Pixian Doubanjiang
stir-fry
Turn on high heat, pour the prepared juice along the edge of the pot, and shake the pot gently
When the gravy thickens, add fried peanuts, flip twice, and drizzle in a little oil
Take out of the pot