1, fresh shiitake mushroom stuffed pork

Soak and clean fresh shiitake mushrooms, cut off the tips of the mushrooms, and gently squeeze out the water with your hands, which can be repeated a few more times to squeeze. Put the pork ginger, green onion, salt, soy sauce, pepper, cooking wine and water into a cooking machine and puree the meat. You can also chop the meat with a knife before adding the seasonings and mixing well. Put the meat mixture in the mushrooms, let the meat mixture in the steamer plate, put the steamer plate into the pot to steam for 10 minutes.

Take out the steaming plate, pour the steaming juice in the plate into the wok. Add oyster sauce to boil, add water starch, put some bright oil, pour mushroom stuffed meat surface can be.

2, fresh shiitake mushrooms fried pork

Wash fresh shiitake mushrooms, pork, shiitake mushrooms sliced, boiled meat cut into strips, green pepper cut into julienne, green onion, ginger and garlic cut and spare. The pan burns oil, when the oil is hot, pour in onions, ginger and garlic burst incense, put the meat stir-fry, pour oyster sauce, soy sauce and stir-fry for a few moments. Pour in the mushrooms and stir-fry for 2 minutes, put the green pepper, pour in salt, seasoning and stir-fry evenly, the green pepper breaks raw can be served.

3, braised fresh shiitake mushrooms

Wash fresh wild shiitake mushrooms, drain the water, cut a small slit in the top cross to cut a small mouth, so that easy to taste; hot pot, add the right amount of hazelnut oil burst garlic; pour in the prepared shiitake mushrooms, stir-fry evenly, add the right amount of cooking wine, half a spoon of salt, 1 tablespoon of sugar, the right amount of seafood soy sauce, stir-fry evenly; pour in the right amount of water, not more than the shiitake mushrooms can be, cover the pot with a lid and cook for 4 minutes, and then stir-fry evenly, and then pour in the right amount of water, not more than the mushrooms can be. Cover the pot with a lid and cook on high heat for about 4 minutes.

Rise the lid, stir-fry evenly, the juice almost can be out of the pot; plate sprinkled with some minced green onions, fresh flavor of the braised mushrooms on the finished.