The fragrance of wild camellia oil is not suitable for many warm dishes of Hunan cuisine, just like camellia, it is more suitable for the practice of elegant flavor. This dish is slowly boiled, and the scent of wild camellia oil and the savory taste of mushrooms are slowly infiltrated with each other. You must not be mad. When you eat the smooth and delicate fragrance in your mouth, you can understand This slow-fire waiting is completely worthwhile.
Pleurotus eryngii is washed and cut into sections, cut into pieces, and then cut into long strips. The tea tree mushroom is washed and stalked, and it is torn into half by hand. The shiitake mushroom is washed and sliced, and the white mushroom and crab mushroom are washed and used.
Put wild camellia oil in the pot and burn the paper to 70% heat.
Put all the mushrooms in the fire and stir fry for 3 minutes.
Put in water that can be used without ingredients. After the fire is boiled, adjust to a small fire and slowly cook until the water is dry.
Season with chopped green onion and salt.