The hometown is rich in tea tree mushrooms. The first time I ate tea tree mushrooms was in the rural wedding banquet. At the end of the charcoal fire stove, a pot of unobtrusive dry pot tea tree mushroom, the smell is tangy, and the first mouth can no longer stop. I always remember the taste of tea tree mushrooms. This is the first time I have made a tea tree mushroom. I didn't expect it to be delicious and share it with you.
The ingredients are cleaned and drained. 1. Tea tree mushroom cut section, almost the length of the little finger can be 2. Pork belly sliced with starch, water, soy sauce, cooking wine and evenly marinated for about 15 minutes 3. Garlic slice, green onion cut horse ears, ginger shredded 4. The green garlic seedlings are cut obliquely, the pepper is cut obliquely, and the ingredients above the millet slice are finished, and the fire begins.
The hot pot is oiled, the pork belly is placed in the pan, the meat is discolored and then slightly fried for a while, so that the fat is more, the color is slightly yellow and the meat is removed for use, leaving the base oil in the pot.
Add some oil to the pot, stir the scallion, ginger and garlic and the millet. After the scent, pour the tea tree mushroom into the drained water. After the tea tree mushroom Microsoft, add the pork belly and stir fry. Stir fry evenly and add the stir fry.
After stir-fry the pepper, add the oyster sauce, soy sauce and salt seasoning, and add a lost soy sauce.
Finally, pour in the chopped green garlic seedlings and stir fry for half a minute to a minute to turn off the fire.
All seasonings and ingredients can be adjusted to your personal preferences. Tea tree mushrooms must be drained after washing to avoid frying pan damage. The whole process of the fire, the hand must be fast, in order to ensure the taste of the tea tree mushroom.