The recipe for dry pot tea tree mushroom (salt free version)

Health benefits

Pork belly: Moisturizing and drying

White sugar: promoting blood circulation and removing blood stasis

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

Ingredients

300 grams of fresh tea tree mushrooms

100 grams of pork belly

800 grams of edible oil

Small amount of monosodium glutamate

Moderate amount of white sugar

Li Jinji's Old Village consumes five grams of fuel

Li Jinji Steamed Fish and Soy Sauce 5g

Five grams of Douban Sauce

100 grams of fragrant garlic

Jiang Wuke

Five dried chili peppers

The recipe for dry pot tea tree mushroom (salt free version)

1. Wash the tea tree mushroom roots in advance, clean the garlic and ginger, and prepare the amount of dried chili peppers and pork belly for the dry pot.

2. This is the seasoning used for making dry pots. Li Jinji's old village consumes oil, Li Jinji's steamed fish soy sauce, monosodium glutamate, and soy sauce should be prepared in advance, and an appropriate amount of white sugar should be prepared. I usually choose to use steamed fish soy sauce and oil consumption when making mushroom dishes.

3. Tear the relatively thick tea tree mushrooms into even strips by hand.

4. On the cutting board, cut the pork belly into one centimeter thick slices, ginger into thin shreds, and garlic into three centimeter long diamond shaped pieces. Keep the dried chili peppers whole.

5. Add about 800 grams of cooking oil to the pot, then put the tea tree mushroom in cold oil and bring it to a boil over high heat. Let the tea tree mushroom drain the oil until cooked. The time is about three minutes.

6. After the tea tree mushrooms are cooked, turn off the heat and use a spoon to remove the tea tree mushrooms and drain the oil for later use.

7. Pour excess oil into an oil pan and leave a small amount of base oil in the pot. Stir fry the pork belly over low heat for two minutes until the pork belly is oily and turns a burnt yellow color.

8. After stir frying the pork belly, add the previously prepared dried chili peppers, shredded ginger, and Douban sauce to the wok and stir fry. Stir fry the dried chili peppers until they have a spicy flavor, and stir fry the Douban sauce until it has red oil.

9. Then stir fry the prepared white sugar in a pot

10. Then pour the drained tea tree mushrooms into the pot and stir fry over medium heat for one minute.

11. Change to low heat for seasoning, first put the chopped garlic into a pot

12. Then add about 5g of Li Jinji steamed fish soy sauce. (If you are unsure of the amount of Li Jinji steamed fish soy sauce, you can pour it into a small bowl in advance for later use.) Then increase the heat and stir fry the tea tree mushrooms and garlic for one minute.

13. Finally, quickly add a small amount of monosodium glutamate

14. Add about five grams of oil, stir fry evenly with a spatula, and then remove from the pot. Adding oil is to allow the vegetables to collect juice and wrap the soup around the vegetables. This way, the tea tree mushroom will taste more flavorful.

15. Finished product drawings

Tips

When making tea tree mushrooms in a dry pot, the fragrant garlic should not be placed in the pot first. The color of the garlic stir fried first is not only unsightly, but also the garlic aroma is not as strong as later added. Stir frying this dish does not require salt, it has Douban, Li Jinji steamed fish soy sauce, and Li Jinji used oil to enhance the flavor, which is enough.

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