Dry pot tea tree mushroom

Overview

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.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• lunch
• famous dishes
• colorful pepper
• crushed red pickled pepper
• edible oil
• onion white shreds
• onion, ginger and garlic
• onions
• oyster sauce
• pixian doubanjiang
• pork belly
• sichuan flavored black bean sauce
• tea tree mushroom
• coriander leaves
• red pepper

Ingredients

Steps

1. 1 Wash the tea tree mushrooms, blanch them in boiling water for about 1 minute, take them out, drain them and set aside;

   

2. 2 Shred the pork belly and shred the onions and bell peppers;

   

3. 3 Slice onion, ginger, garlic, and cut red pepper into sections; cut green onion into thin strips; wash and tear coriander leaves; prepare Pixian watercress, tempeh, and pickled peppers;

   

4. 4 Add cold oil to a hot pan, stir-fry the shredded pork over low heat until the shredded meat is oily and curled, and the edges are slightly yellow;

   

5. 5 Add watercress, tempeh and pickled pepper, stir-fry over low heat until red oil emerges;

   

6. 6 Add onion, ginger and garlic slices and stir-fry until fragrant;

   

7. 7 Add the bell peppers and shredded onions, turn up the heat and sauté until the onions become soft;

   

8. 8 Add tea tree mushrooms, red pepper and oyster sauce;

   

9. 9 Stir-fry over high heat for 4 or 5 minutes;

   

10. 10 Add a little sugar to enhance the flavor (you can also add a little salt if you have a heavy taste);

    

11. 11 While starting to cook, heat a clay pot or iron plate on another burner;

    

12. 12 Put all the fried vegetables on the iron plate, sprinkle with shredded green onion and coriander to enhance the flavor, and serve while hot.