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 250 grams
- pork belly 50 grams
- red pepper half a
- green pepper half a
- onion half a
- Jiang 3 tablets
- garlic 2 cloves
- scallion 1 segment
- coriander 2 trees
- oyster sauce 1 scoop
- Pi County bean paste 1 tablespoon
- douchi 1 teaspoon
- salt 1 teaspoon
- medium spice
- fried
- ten minutes
- ordinary
Steps for A dry pot of tea and mushrooms
1
Tea mushrooms are washed and burned in boiling water for about a minute。
2
Get the asphalted water back up。
3
Onions, peppers, peppers。
4
Five flowers cut silk。
5
Scratch the paste, scrunch the fragrance。
6
Hot pots of cold oil, with five flowers。
7
The little flamingo gets hotter。
8
It smells like red oil。
9
Lower pepper, green pepper, onions。
10
Fire to death。
11
It's like tea mushrooms, pelican oil, sugar。
12
Turn the fire even。
13
Finally, the cuisine section。
14
A little salt, a bit。