Griddle Tea Tree Mushroom

Name: Griddle Tea Tree Mushroom
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Tea tree mushroom; 100g Pork belly; 1 piece Bell peppers; 1/2 onion; Some Green onion ginger garlic; Some Scallion White Silk; Some Coriander leaves; 3, 5 Red chili; 1 tablespoon Pixian Doubanjiang; 1 tsp Sichuan tempeh; 1 tsp Red pickled peppers; 1 tablespoon Oyster sauce; Some Cooking oil

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Whenever I see fresh tea tree mushrooms sold on the street, I can’t help but buy a large handful, stir-fry with pork belly and red pepper, add some Sichuan-flavored tempeh and watercress, spicy and fresh, the mushrooms are crispy and thick, and the taste is very good. Unique and very good. If you pay more attention to it, move the fried dishes to a hot clay pot or iron pan to create a dry and fragrant taste, which is even more attractive. "

Griddle Tea Tree Mushroom

1. Wash the tea tree mushrooms, blanch them in boiling water for about 1 minute, remove and drain the water for later use;

2. Shred pork belly, shred onion and pepper;

3. Slice green onion, ginger and garlic, cut red pepper into sections; cut green onion into thin strips; wash and shred coriander leaves; prepare Pixian watercress, tempeh and pickled peppers;

4. Heat the pan with cold oil, stir-fry the shredded pork on a low heat, until the shredded pork spits out the oil and curls and the edges are slightly yellow;