Exclusively Boiled Okra with Hydrangea Mushrooms

Name: Exclusively Boiled Okra with Hydrangea Mushrooms
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: to taste Okra; 1/2 piece Hydnum mushroom; 1 piece Thai chili; to taste Soy sauce for steamed fish; to taste Sichuan Peppercorn Sauce

Okra and hydrangea mushrooms blanch briefly, then arrange together under a dressing of steamed-fish soy sauce, aromatic jiaoma chili oil, and sliced Thai chilies. Fresh, slippery, and gently numbing, this light platter brightens any table.

10 minNewEasy Hot Dishes Mix Medium Spicy

Instructions

1
Required ingredients: hydrangea mushrooms, okra, steamed fish soy sauce, pepper and numb sauce.
2
Tear the hydrangea mushrooms into small pieces.
3
Once the water boils, add the okra and blanch for one minute, then remove and cool.
4
Blanch the hydrangea mushrooms for half a minute.
5
Scoop out and let cool.
6
Cut the okra into slices with a slanting cut.
7
Place it on the plate.
8
Place the hydrangea mushroom on top.
9
Add a small chili, and pour in the pepper and numbing sauce. If you can't eat spicy food, use steamed fish soy sauce. I used both.
10
Done! Nutritious and delicious!