Griddle Tea Tree Mushroom

Name: Griddle Tea Tree Mushroom
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Pork belly; 100g Dried tea tree mushroom; 150g onion; 3 pcs green pepper; 5 Red chili; 1 Shallots; Some ginger; 6 cloves Garlic cloves; 1 tablespoon Cooking Wine; Some Sugar; 25ml Soy sauce; 25g Pixian Doubanjiang; 20g Black Bean Sauce; Some Chicken Essence

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Tea tree mushroom is a kind of pure natural edible fungus with high protein, low fat, no pollution, no phytotoxicity, nutrition and physiotherapy. It contains more than ten kinds of mineral trace elements and anti-cancer polysaccharides, and its medicinal effect is higher than other edible fungi. It also has the effect of beauty, anti-cancer, lowering blood pressure, anti-aging, and more ideal auxiliary treatment functions. There are many ways to cook tea tree mushrooms, such as soup, stir-fry, stew, etc. Today, we will introduce a cooking method similar to that of Sichuan cuisine. Because tea tree mushroom is a kind of wood-rot fungus with coarse fibrous tissue efficiency, the use of dry-stirring cooking method can make tea tree mushroom eat dry and fragrant, unique taste, chewy, long aftertaste, soft, soft and pliable slag, spicy and salty. Wait.

Griddle Tea Tree Mushroom

1. Soak the dried tea tree mushrooms in advance until soft, remove the old stems, cut into sections, boil for 5 minutes and remove for use. Slice the pork belly, add a little light soy sauce, cooking wine, and marinate.

2. Stir-fry the onion, ginger, and garlic in a wok.

3. Pour in pork belly slices and stir fry.

4. Stir fry until the meat is oily.

5. Add onion and stir fry.

6. Then add the bean paste, and the fermented bean paste will continue to be sautéed for a fragrant flavor.

7. Add tea tree mushrooms and stir-fry for a while.

8. Add a little light soy sauce, sugar, green and red peppers, and stir-fry chicken essence until fragrant.

9. Turn off the heat and put it in a dry pot. In winter, you can put it in an alcohol stove for heating.

Tips:
I use dried tea tree mushrooms, soak them in advance, and then boil the roots in boiling water for a few minutes before cooking, so that the tea tree mushrooms taste better. If you like spicy food, you can add more red pepper.