Fish-flavored King Oyster Mushroom
Overview
One spoonful of vinegar, one spoonful of starch water, one spoonful of sugar, plus three spoons of water, sesame oil and salt. Someone made up a rhyme that doesn't rhyme at all, but is very easy to remember, to remember the proportion of fish sauce.
Tags
Ingredients
Steps
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Prepare ingredients: 1 king oyster mushroom, 30g carrots, 20g soaked fungus, 3 garlic cloves, 1 small section of green onion, 3 slices of ginger, 3 cloves of garlic, and 5 pickled peppers.
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King oyster mushrooms shredded
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Shred the fungus.
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Shred the green onions, mince the ginger, garlic, chili peppers and pickled peppers. Shred the carrots and cut the garlic into sections.
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Start making the bowl of sauce: take a small bowl and use the same tablespoon to measure the seasoning: 1 tablespoon of half light soy sauce, half a spoon of dark soy sauce, add 1 tablespoon of white sugar, 2 tablespoons of balsamic vinegar, 4 tablespoons of starch water, 3 tablespoons of water, and 1 teaspoon of sesame oil. Add salt as appropriate. After adding 1.5 tablespoons of my light soy sauce, I don’t need to add any more salt.
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Put 10g of oil in a hot pot, add pickled peppers and minced chili peppers, then add green onions, half the amount of minced ginger and minced garlic, stir-fry for a few times, then add 1 tsp of Pixian bean paste and stir-fry until fragrant.
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Add shredded king oyster mushrooms and shredded carrots and stir-fry for about half a minute.
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Then add the fungus silk
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Sauté until the carrots and king oyster mushroom shreds are wilted and soft. Add the remaining minced ginger and garlic and stir-fry evenly.
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Add the bowl of juice and stir-fry evenly, cover and simmer over medium-low heat for about a minute.
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Remove from the pan.
