1 recipe found
Whenever I see fresh tea tree mushrooms being sold on the streets, I can’t help but buy a lot. I stir-fry them with pork belly and red pepper, and add a little Sichuan-flavored black bean and watercress. They are spicy and fragrant, the mushrooms are crispy and the meat is thick. The taste is very unique, and it goes well with rice. If you are more particular about it, you can move the fried vegetables to a hot clay pot or iron plate to burst out the dry and fragrant taste, which will be even more tempting.
