1. Prepare ingredients.
2. Tear pleurotus eryngii into strips by hand, slice pork belly, green and red pepper into strips, onion into strips, and garlic into strips for later use.
3. Spread the onion on the bottom of the dry pan and set aside.
4. Pour cooking oil into the pot, then add pork belly and stir-fry until the surface is slightly yellow.
5. Add bean paste, tempeh, and garlic slices and stir fry for a fragrant flavor.
6. Put the eryngii mushrooms in the pot and stir-fry evenly.
7. Put the red and green chilies in a pot and stir fry, then add salt and soy sauce, then add chicken essence and sesame oil before turning off the heat, stir and stir well, then put it into the dry pot. Finally, you can start with a piece of alcohol in the furnace.
Tips:1. Cut the Pleurotus eryngii into two small pieces from the middle, and then you can easily tear them into small pieces.
2. Because it is a dry pot, you need to order a piece of solid alcohol, so the onion does not need to be fried.
3. The bean paste is very salty, so be careful when adding salt.
