The method of stewing fresh mushrooms in a dry pot

Health benefits

Bacon: Protecting the nervous system

Green pepper: Digestive

Douban sauce: nourishing blood, protecting teeth, and protecting bones

Ingredients and materials

100g of tea tree mushroom and 100g of oyster mushroom each

70 grams of preserved meat

50 grams each of mushrooms and grass mushrooms

2 green peppers

Scallion, ginger, and red pepper in moderation

1/2 teaspoon each of white sugar and soy sauce

1 tablespoon Douban sauce

Appropriate amount of oil

The method of stewing fresh mushrooms in a dry pot

1. Wash and cut the tea tree mushroom into sections, cut the oyster mushroom into small pieces, blanch the mushrooms and grass mushrooms and slice them.

2. Cut scallions into sections, slice ginger, peel and crush garlic, circle sharp peppers, slice green peppers, and slice bacon for later use.

3. Heat up the wok over low heat, add the cured meat, stir fry until the oil is removed, then remove and set aside for later use.

4. Heat oil in the pot, add scallions, ginger slices, and garlic cloves and stir fry until fragrant. Add Douban sauce and stir fry evenly. Then add tea tree mushrooms, oyster mushrooms, mushrooms, and grass mushroom slices and stir fry quickly. Return the cured meat to the pot, add green pepper slices and red pepper rings and stir fry until cooked. Add soy sauce and white sugar and mix well.

5. If you have a dry pot at home, you can also continue to heat it over low heat while eating.

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