1, 500 grams of pork belly, some mushrooms. First, adjust the stuffing. Chop pork belly, then add minced onion and ginger, one egg, oyster sauce, soy sauce, salt, white pepper, monosodium glutamate and thirteen spices. Then stir in one direction, and finally add a little starch and continue to stir evenly for later use.

2. Soak the mushrooms in the mixture of salt and balsamic vinegar for about 10 minute, and then clean them. The mixture of the two also has bactericidal effect.

3. It is best to wash the mushrooms after soaking, then remove the roots and necks together, leaving the mushroom cap, then wash the cap and put it in a pot filled with boiling water. Blanch and take out to dry for later use.

4. Squeeze the water out of the mushroom by hand and fill the stuffing in the mushroom cap, not too full. You must pay attention to this to prevent it from falling off when frying. Stuffed mushrooms, glued with starch, fried in a 50% hot oil pan until the surface is burnt, and degreased.

5. Leave the bottom oil in the pot, heat it, add garlic slices and peppers and saute until fragrant, quickly add oil-controlled mushrooms, stir-fry for 10 second, and pour some clean cold water, not mushrooms, or the amount of water is a little more than half that of mushrooms. Then add sugar, chicken essence and soy sauce to improve the color, then cover the pot and stew for 5-6 minutes.

6. After stewing, we collect the juice with high fire, but don't collect the juice too dry. Then put the meatballs on the plate. You can put some oiled vegetables at the bottom of the plate as a base and foil. Finally, sprinkle the juice on the mushrooms a little, and the dish is ready.