Dry pot tea tree mushroom
Overview
Griddle pot tea is a favorite of many people, including Griddle pot shredded cabbage, Griddle pot cauliflower, and Griddle pot tea tree mushrooms. Tea tree mushrooms have a very special texture and are very memorable when chewed. The traditional dry pot tea tree mushrooms are served with some pork belly, because pork belly contains a large amount of fat. Agu uses bacon instead of pork belly. Agu’s bacon has a lot of fat content. The bacon is fried first, and then cooked with the tea tree mushrooms, allowing it to absorb the oil inside, which not only reduces the greasiness of the fat, but also adds to the flavor of the tea tree mushrooms. However, Ah Gu’s dry pot tea tree mushrooms don’t have a dry pot, ha ha. First wash and blanch the tea tree mushrooms, then drain and set aside. Stir-fry the bacon or pork belly to draw out the oil. Add garlic, chili, coriander and other side dishes, and it will also be full of color and flavor. If you are a petty bourgeoisie, you can get a dry pot and a small alcohol stove. Wow, the mood is very good...
Tags
Ingredients
Steps
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Wash and cut the tea tree mushrooms into sections, prepare some coriander and wash them
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Blanch the tea tree mushrooms in a pot of boiling water, remove and drain, and set aside
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Cut the bacon slices into appropriate sizes, heat up the pan, add a little oil and stir-fry the bacon until a little oil comes out and then scoop it up
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Add a little oil, add garlic and dried chili and stir-fry until fragrant
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After the garlic is fragrant, add the blanched tea tree mushrooms and stir-fry over high heat
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Add appropriate amount of light soy sauce, salt and sugar to taste and color
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Stir-fry evenly, add bacon, continue to stir-fry, sprinkle with coriander, mix evenly, and serve on a plate
