Griddle Tea Tree Mushroom

Name: Griddle Tea Tree Mushroom
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Pork belly; 200g Tea tree mushroom; 1/2 onion; 1/2 Red pepper; 3 pieces ginger; 1 tablespoon Pixian Doubanjiang; 1/2 tsp Soy sauce; 1/2 tsp MSG; 1/2 tsp Sugar; 3 cloves garlic; 1 tbsp Salad oil; 1 tsp Balsamic vinegar

by yoyo primary color

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

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Speaking of dry pot dishes, there is always a unique fragrance. When I go to restaurants, I also like to order one or two dry pots and eat them while cooking, especially in winter. This dry pot, with some pork belly in the tea tree mushroom, let it absorb the oil inside, unknowingly, adding a lot of mellow color. And it's not difficult to make. Stir the tea tree mushrooms to soften, squeeze out the water, and then stir-fry the pork belly. After the two are stir-fried, add balsamic vinegar to improve the freshness. It tastes refreshing, and it's the Mid-Autumn Festival. , The big guy quickly try.

Griddle Tea Tree Mushroom

1. Clean the pork belly and cut into thin strips

2. Shred the onion, smash the garlic, and dice the red pepper

3. Remove the roots of tea tree mushrooms, clean them, and tear them apart

4. Heat in an empty pan, add tea tree mushrooms, stir dry and soften

5. Remove, let cool and squeeze out the water

6. Heat the pot, add salad oil, add pork belly and stir until white

7. Add sliced ginger, onion, red pepper, garlic, bean paste, stir-fry for red oil

8. Add tea tree mushrooms, sugar, dark soy sauce, MSG, stir fry for a few times, add balsamic vinegar, stir fry for a few times

Tips:
1. Tea tree mushrooms are easier to taste when torn apart.
2. If you don't have Pixian bean paste, you can also use other spicy sauces. When cooking, you just keep trying. You can try if you like.