It’s not hard to see a dish with a big name! The key is that the material should be fresh enough and the fire control should be reasonable! In addition, this seasoning depends on a little bit of my homemade [XO scallop spicy sauce]~
Ginger cut silk, garlic chopped, onion cut into sections. The white mushroom is cut off by the old root and separated by hand, and rinsed with water. After the belt is iced, add a little salt and cooking wine, and the starch is slightly marinated for 5 minutes.
Boil some boiling water, put in the marinated tape, boil again, turn off the heat, soak it for 2 minutes, then pick it up.
Heat the wok, add cooking oil, saute ginger, minced garlic and shallots
Put in white jade mushroom and stir fry until white oyster mushroom
Put a hot tape
Add oyster sauce, soy sauce, cooking wine, sugar to taste, and collect the juice with a large fire. When the juice is slightly reduced, add XO sauce and stir fry evenly. Then add water starch (starch to add a little water).
The tape should not be cooked for a long time. The method of soaking will make the tape mature and fresh and juicy. After boiling water soaking, the tape is about 7-8 minutes cooked, and then cooked with the sauce, the cookedness will be just right. If the water of the white jade mushroom is more serious, you can use a large fire to collect the juice and then put the hot tape to avoid the excessive maturity of the tape.