1. The mushrooms are blanched with hot water, drained and dried.
2. Remove the root of the mushroom.
3. Chop the root of the mushroom.
4. Add a fresh product to the pork filling, fish sauce, and green onion. Stir well.
5. Add the minced mushrooms and continue stirring.
6. Add eggs, a little salt and stir in one direction to form a puree, and put it in the refrigerator to comb and taste.
7. Add the minced meat to the mushrooms and turn them into a ball.
8. Add a little oil to the pot, and put the mushrooms one by one into the pot and fry them.
9. Add teriyaki sauce and warm water to continue frying.
10. Finally, cover the lid and simmer over medium heat, let the meat stuffing well cooked and the gravy simmered out.
11. Finally, the fire collected the juice.
Tips:1. The teriyaki sauce can be used ready-made or blended by yourself. Start with low heat, turn to medium heat in the middle, and finally collect the juice from high heat.
2. The taste of the mushroom is a bit crispy, and the cut part is chopped into minced meat, which is very fresh.
