Stir-fried Twice Pork with Soy Sauce and Tea Tree Mushroom

Name: Stir-fried Twice Pork with Soy Sauce and Tea Tree Mushroom
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Tea tree mushroom; Some Yangjiang tempeh; Some green pepper; Some Red pepper; Some ginger; Some garlic; Some salt; Some Soy sauce; Some Chicken Essence

by Yanzhi has you

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This time, I improved a green pepper twice-cooked pork that I often eat, and added dried tea tree mushrooms and Yangjiang tempeh. Yangjiang tempeh is an indispensable condiment in Yangjiang kitchens. No matter what the dish is, adding a small handful of tempeh can turn decay into magic, and turn tasteless into flavor. Although I am not from Yangjiang, my love for Yangjiang Douchi is no less than that of Yangjiang. Although this dish is not very attractive, it tastes different. The strong scent of Yangjiang tempeh and the unique natural scent of tea tree mushrooms make your teeth and cheeks fragrant, and your appetite is greatly increased. "

Stir-fried Twice Pork with Soy Sauce and Tea Tree Mushroom

1. 300 grams of pork belly, dried tea tree mushrooms

Stir-fried Twice Pork with Soy Sauce and Tea Tree Mushroom recipe

2. An appropriate amount of Yangjiang lobster sauce, wash with water and set aside

3. Soak tea tree mushrooms in cold water for 2 hours in advance

4. 1 green and red pepper, cut into oblique sections, appropriate amount of ginger and garlic

5. Cook the pork belly

6. Serving to cool

7. Slice the cold pork belly and set aside

8. Soaked tea tree mushrooms, cut into sections and rinse

9. Put a little oil in the pot and fry the pork belly until the meat is browned and slightly rolled up

10. Stir fry with ginger garlic and tempeh to create a fragrance

11. Stir-fry the tea tree mushrooms for about 2 minutes, add a little light soy sauce, and taste with a little salt (the tempeh itself has a salty taste, and a small amount is needed when adding salt)