Roasted Pork with Tea Tree Mushroom

Overview

How to cook Roasted Pork with Tea Tree Mushroom at home

Take an appropriate amount of dried tea tree mushrooms, soak them in water, wash them and squeeze out the water. Cut off the old roots of the tea tree mushrooms and cut them into sections of suitable length.
Heat the pot, add the tea tree mushrooms, dry the water over low heat, take them out and set aside.
Appropriate amount of pork belly, cut into slices and set aside. Heat the pot, remove an appropriate amount of oil, put in the pork belly, stir-fry over low heat, stir out the oil from the pork belly, and stir-fry the pork belly until fragrant.
After stir-frying, add the bean paste and Laoganma black bean chili sauce and stir-fry together, then add an appropriate amount of garlic and millet pepper, turn to high heat and sauté together until fragrant.
After sauteing until fragrant, add the tea tree mushrooms and stir-fry together until fragrant. After sautéing until fragrant, add appropriate amount of stock and salt, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. After 40 minutes, turn to high heat to reduce the juice. When the soup is suitable, add an appropriate amount of thirteen-spice powder, sugar, chicken essence and garlic sprouts, stir-fry evenly, and it is delicious.
Finished product pictures