Dry pot tea tree mushroom
By VicentaLakin
Recipe Recommendations
- tea tree mushroom appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- pork belly appropriate amount
- Pi County bean paste appropriate amount
- salt appropriate amount
- sugar appropriate amount
- water starch appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Dry pot tea tree mushroom
1
Remove the roots and wash the tea tree mushrooms and soak them in light salt water for 15 minutes.
2
Shred green pepper and red pepper.
3
Cut pork belly into thin slices of about 3mm
4
Chop the watercress in Pi County.
5
Break the soaked tea tree mushroom into small pieces about 5 cm
6
Boil water in the pot, add tea tree mushrooms, and remove them when the water boils again.
7
Pour a little oil into the pan, add the pork belly and stir-fry until the oil is reached.
8
Set aside the meat slices, pour in the chopped Pi County watercress and stir-fry the red oil.
9
Pour in tea tree mushrooms and stir fry over high heat for about 3 minutes.
10
Pour in shredded green and red peppers and stir fry for about 1 minute, season with salt and sugar.
11
Finally, thicken with water starch.