Pork Belly with Fungus Flavor

Overview

How to cook Pork Belly with Fungus Flavor at home

grams of dried mushrooms, soaked four hours in advance to soften.
Pinch off the inedible part of the soaked mushroom roots.
Slice the pork belly and cut the garlic into diagonal sections.
Put the meat slices into the pot first, fry over low heat to dry out the water, then pour in oil.
Stir-fry until all the meat pieces change color, add a little dark soy sauce and continue to stir-fry for a while.
Put the mushrooms into the pot and stir-fry over high heat for about a minute and a half.
Add salt, chili powder, oyster sauce, and cooking wine.
Add a little water, cover the pot, turn to medium-low heat and simmer for two minutes.
When the water is almost dry, add the garlic, then pour in a spoonful of pickled pepper juice and a spoonful of chicken essence, stir well, then thicken with cornstarch and serve.