Dry stir-fried tea tree mushroom
Ingredients: soy sauce,chicken essence,tea tree mushroom,pork belly,salad oil,red pepper,sugar,green onions,ginger,dried red pepper,refined salt,garlic,sesame oil
Recipe Recommendations
- tea tree mushroom 300 grams
- pork belly 100 grams
- red pepper 50 grams
- dried red pepper 20 grams
- green onions 10 grams
- ginger 10 grams
- garlic 10 grams
- soy sauce 3 grams
- sesame oil 3 grams
- sugar 2 grams
- chicken essence 2 grams
- refined salt 2 grams
- salad oil 60 grams
- medium spice
- fried
- ten minutes
- ordinary
Steps for Dry stir-fried tea tree mushroom
1
Wash the tea tree mushroom and cut it into sections, wash the pork belly and cut it into shredded meat for later use;2
Cut the fresh green and red peppers into shreds, cut the green onions, garlic, and ginger into shreds, and cut the dry red peppers into sections for later use;3
Cut the fresh green and red peppers into shreds, cut the green onions, garlic, and ginger into shreds, and cut the dry red peppers into sections for later use;4
Put the frying pan on the fire and pour the salad oil. When it is 60% hot, add the tea tree mushroom. When fried until golden yellow, take out the pan and drain the oil for later use; leave the bottom oil in the pan, add the shredded pork and stir-fry until it is done. Add shredded ginger, shredded green onion, shredded garlic, and dry red pepper section. After the aroma is blown out, add the Pi County bean bean sauce and stir-fry, add the fried tea tree mushroom to obtain the aroma, then add the shredded green and red pepper to continue stir-fry, add soy sauce, refined salt, chicken essence, and sugar, stir-fry to let the dishes taste taste, drop sesame oil, take out of the pan and place on a plate.