1. Wash the tea tree mushrooms and remove the roots, because the roots have a lot of mud that is difficult to clean. Cut into small pieces and drip dry water for later use.
2. Cut the red pepper into pieces and cut into long pieces.
3. The quail eggs are cooked and shelled for later use.
4. Sliced pork belly.
5. Heat the pan with oil. Stir-fry the tea tree mushrooms. Set aside the pot, leaving oil at the bottom of the pot. Because of this tea tree mushroom. It tastes better with this method of frying. If it is blanched, the taste is not very good.
6. Pour the pork belly into the pot, stir-fry over high heat, and fry the extra oil inside to become discolored. The oil inside must be fried to make it delicious.
7. Put a spoonful of Pixian bean paste and stir-fry the red oil, then pour in the tea tree mushrooms and stir evenly.
8. Pour in red pepper and green onion, put light soy sauce, oyster sauce, dark soy sauce. Continue to stir fry.
9. Put the water that has been soaked in tea tree mushrooms, and then put in the boiled quail eggs and simmer. Generally boil water according to your taste. Then turn off the heat for another five minutes. Put a little chicken bouillon before cooking.
10. Sprinkle some chopped green onion on the plate, the taste of this dish is very good, the tea tree mushroom is very crisp. Served with pork belly and quail eggs. , Don't have another flavor.
