A dry pot of tea and mushrooms
By VicentaLakin
Every time I see fresh tea mushrooms sold in the streets, I can't help but buy a large pile of meat with five flowers and chili, with a little canopy beans and bean petals, spicy and spicy spices, mushrooms are thick, tastes are unique, and meals are cooked. More importantly, it would be more tempting if the cooked vegetables were moved into hot balconies or iron plates and the smell of dry fragrance was blown out。
Recipe Recommendations
- tea tree mushroom 500G
- pork belly 100g
- color pepper one
- onion half a
- onion ginger garlic appropriate amount
- Shredded scallion appropriate amount
- coriander leaves appropriate amount
- red pepper
- Pi County bean paste 1 tablespoon
- Sichuan-style fermented bean 1 teaspoon
- Minced red pickled pepper 1 teaspoon
- oyster sauce 1 tablespoon
- edible oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for A dry pot of tea and mushrooms
1
Tea mushrooms are washed, boiled in boiling water for about one minute, and the asphalt is released
2
Five bouquets, onions, peppers
3
(a) Onions of garlic slices, red pepper slices, onions of silk, fragrances clean torn to shreds, preparation of bean petals, beans and peppers
4
(b) Hot pots with cool oil, little flaming sauce, to the raisin rolls, and thin yellow on the edge
5
(b) Lower bean petals, beans and peppers, with little flaming oil
6
It's in the onion, and it smells good
7
(b) Down with peppers and onions, turning into fire and making onions soft
8
It's like a cup of tea
9
Four or five minutes of fire
10
Add a little sugar
11
(b) Burning hot-walled or iron plates on the head of another stove while starting cooking
12
Put all the cooked food on the plate and put onion and spices on the table while it's hot。