Ingredients: Pleurotus eryngii

Seasoning: 16 grams of Chubang straw mushroom dark soy sauce, 15 grams of Chubang oyster sauce, 3 grams of Chubang chicken powder, 3 star anise, 12 grams of Angelica dahurica, 5 grams of sugar, appropriate amount of green onions and ginger.

Production Method:

1. Peel off the old skin of king oyster mushroom, cut into thin slices, blanch in water, rinse and set aside;

2. Heat the wok and add the base oil until it is 30% hot. Add 3 pieces of Angelica dahurica and 3 star anise. Stir-fry the green onion and ginger until fragrant. Add water and add the king oyster mushrooms. If the water covers the king oyster mushrooms, add Chubang grass. Season with 16 grams of mushroom soy sauce, 15 grams of Chubang oyster sauce, 3 grams of Chubang chicken powder, and 5 grams of sugar;

3. Put the seasoned Pleurotus eryngii into a pressure cooker, bring to a boil, press over low heat for 25 minutes and then deflate. Pour into a container and soak for an hour, then tear into thin strips and set aside;

4. Heat the oil in the wok until it is 60% hot, add shredded king oyster mushrooms and fry until fragrant. When serving, add angelica and star anise oil, stir well and serve on a plate.

Dishes Features: Rich in nutrients, crisp and tender texture