1. Soak the hericium for more than 4 hours in advance, slice the pork, wash with scallion, ginger and garlic for later use.
2. Squeeze the water to dry the Hericium erinaceus, tear it into small pieces by hand, cut the onion into sections, and slice the ginger and garlic.
3. Heat the pan with cold oil and fry the pork slices until the color changes.
4. Add green onion, ginger, garlic and pepper powder to stir up the aroma.
5. Add cooking wine to remove fishy.
6. Add dark soy sauce, light soy sauce, sugar, salt and stir fry to evenly color.
7. After adding cold water to boil all the ingredients, let it boil on medium heat for about 20 minutes.
8. Slightly collect the juice out of the pot and set it on a plate.
Tips:1. Hericium erinaceus is recommended to be teared by hand, rather than cut with a knife.
2. Because Hericium erinaceus itself has a slight bitter taste, it is necessary to add an appropriate amount of soft white sugar to neutralize the taste.
3. Those who like a rich and sticky taste can thicken the starch with water before serving.
