Stir-fried Dry Paste with Green Peppers

Name: Stir-fried Dry Paste with Green Peppers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Dry Bacteria; Some Screw pepper; Some salt; Some Rapeseed oil

by Little Liusan

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Dry fungus is a rare wild edible fungus unique to Yunnan. This fungus has no cap and gills, and clusters like cow teeth. It is commonly known as bovine tooth fungus. When unearthed, it is yellowish-brown, and becomes dark brown when it is matured. It has a strong flavor that is generally similar to corned beef jerky. The people of corned beef jerky are called dry, so the bacteria is named dry bacillus. "

Ingredients

Stir-fried Dry Paste with Green Peppers

1. Fresh dry bacteria.

2. Fresh Fusilli Chili.

3. First tear dry bacteria into small pieces by hand, and remove impurities such as soil and weeds.

4. Wash dry bacteria with water and squeeze out the water. (It can be washed with salt or flour, and washed several times to prevent mud and sand).

5. Wash and finely chop the peppers.

6. Stir-fry the dry fungus with oil, do not add salt at this time, because if the fungus is made too much, you can leave a part of the dry fungus and put it in the refrigerator for freezing.

7. 1. Put the fried dry mushrooms in a bowl, and saute the screw pepper with oil. 2. Saute the screw pepper, then mix the dry bacillus and stir-fry evenly, add an appropriate amount of salt, and no need to put MSG.

8. The finished product tastes very delicious, especially for serving.

9. Finished product.

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