1. Pork slices or small pieces, chopped green onion and ginger for cooking oil, cut a few knives according to your preference. The tofu is divided into small pieces. It is the small piece left when the vegetable was stewed yesterday. If you don’t have it, you can leave it out.
2. After washing the mushrooms, beat them into a flower knife. As shown in the photo, first cut a knife, then cut the second knife, the third knife, and then hit the flower knives one by one.
3. Heat 70-80% oil in the pot, cook with chopped green onion and shredded ginger, then add pork and stir fry.
4. When the meat changes color, add appropriate amount of vinegar, soy sauce, thirteen incense, and salt, and stir fry until it tastes good.
5. After the meat is colored, add appropriate amount of water, cover the pot and boil. If the meat is cut into large pieces, it needs to be cooked for a while to make the meat fragrant.
6. After the water is boiled, add mushrooms, tofu, and some salt, turn to medium heat and simmer for about 15 minutes. The amount of water should be slightly more than half of the vegetable, and there will be some water in the mushrooms. When the soup is boiling, taste the saltiness. If the soup tastes right, the mushrooms are slightly lighter; if the mushroom tastes right, the soup tastes slightly salty.
7. If you like soup, you can bring the soup to the soup bowl; if you don't like soup, you can collect the juice over high heat and serve it on a plate. Because the original taste of mushrooms is very fragrant when stewed, no other condiments are added.
Tips:1. Don't cut too deep when making a flower knife, otherwise the mushrooms will be broken. 2. The taste of the soup can be adjusted according to your preferences during the stewing stage.
