Dry pot tea tree mushroom

Overview

The dry pot tea tree mushroom has a rich and fresh flavor. The aroma of the meat and the aroma of the mushroom are perfectly blended. It is a very delicious side dish.

Tags

• hot dishes
• hunan cuisine
• chongqing cuisine
• corn oil
• doubanjiang
• dried chili pepper
• garlic sprouts
• pork belly
• tea tree mushroom
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel and wash the pork belly.

   

2. 2 Wash fresh tea tree mushrooms.

   

3. 3 Wash and cut the dried chili peppers and garlic sprouts into sections, and slice the ginger.

   

4. 4 Cut the pork belly into thin slices.

   

5. 5 Add a little oil to the pan and fry the pork belly until slightly curled.

   

6. 6 After cooking the soy sauce, remove the meat.

   

7. 7 Sauté ginger slices in oil until fragrant.

   

8. 8 Add chili and stir-fry until slightly mushy.

   

9. 9 Add peppercorns and bean paste and stir-fry until red oil comes out.

   

10. 10 Add the tea tree mushrooms and stir-fry for a while.

    

11. 11 Add a little water and simmer for two minutes.

    

12. 12 When the water is almost dry, add the pork belly.

    

13. 13 Finally add garlic sprouts and season with a little salt.

    

14. 14 Spicy and delicious! Isn’t it quite tempting!