The practice of burning meat with mushrooms: soak mushrooms in clear water for 30 minutes, cut off their heads, blanch them and remove them for later use. Wash pork, cut into pieces, and drain for later use; When the pan is hot, add pork and fry until dry, then add oil and stir fry. Add star anise, pepper, ginger and fragrant leaves, stir-fry until the fragrance overflows, add soy sauce to discolor the meat, add boiled water to submerge the meat, add salt, soy sauce, white wine and shiitake mushrooms, cook for 10 minute on high fire, and then turn to medium fire to stew until the meat is rotten and soft.
Cumin roast mushroom practice: wash fresh mushrooms and remove mushroom feet. Prepare seasoning. Cut cross flowers on the surface of fresh mushrooms with a knife. Enlarge the fresh mushrooms and put them into a bowl. Sprinkle the salt evenly and stir well. Then sprinkle with cumin powder, Chili powder and black pepper and mix well. Finally, pour in olive oil and mix well. Put it in a baking tray, put it in the middle layer of a preheated oven, and bake at 220℃ for about 15 minutes.
Mushroom tofu soup practice: carrot peeled and washed, shredded; Wash and drain the mushrooms and slice them. Hot pot, pour a little oil, stir-fry mushrooms until fragrant. Add shredded carrots, stir-fry until soft, pour in broth and bring to a boil. If there is no broth, add boiling water. Put the tofu in your hand and cut it directly into pieces. Cover it and bring it to a boil. Simmer for 3-5 minutes, then put salt in the pan.