Since I first went to Yunnan in the summer of 2009, I have to fly to Yunnan for a few months. Although the UV is slightly stronger, the cool weather and the variety of fresh and invincible wild bacteria have made me less resistant. Thanks to the favorable conditions of Yunnan's time and place, as soon as the rainy season, various elves emerged between the forests: pine mushrooms, chicken mites, milk bacterium, one worm, boletus, morel, fragrant bacteria... too Too much, I can't name it. In addition, Yunnan people will also say a word: You are eating mushrooms? Hahahaha~~~~~ What do you mean? Ask the people around Yunnan who are around you~~~~
After the bacteria are washed, drain the water; the tofu is cut into pieces of a bite size; the ham slices; the garlic and green peppers, the small red peppers are washed and then diagonally sliced; the ginger slices; the garlic is peeled and sliced;
Pour the appropriate amount of oil into the wok and heat it to 70%. Add the pepper to the scent and pour in the onion, ginger and garlic.
Then put the ham slices and saute
After the ham's fat is fried until it is transparent, pour in a nest of mushrooms.
Then adjust the red pepper, white sugar, soy sauce and pepper to stir well
After adding the seasoning, pour in the garlic and green and red peppers.
Add water to boil
Then put in the tofu block and gently stir it to spread the tofu.
Cover the lid with a medium to small heat for 10 minutes, then add salt before the pot.
1. One litter of bacteria is a wild type of wild bacteria in Yunnan. Because it always grows in one litter and one nest, it is called a nest of bacteria by the local people. Its shape and taste are similar to the crab mushrooms that supermarkets can buy, so this road I used the crab mushroom instead of the dish. 2, tofu is recommended to use the older one, if it is not, boxed tofu to buy the kind suitable for hot pot or cooking