Ingredients preparation: Tricholoma, shallots, shrimp skin, pork tenderloin and starch.

1. Chop shallots, remove the roots with mushrooms, cut pork tenderloin into small pieces, and add ginger slices to remove the fishy smell.

2. Put pork tenderloin and Tricholoma root into a supplementary food machine, beat them into paste, and take them out for later use.

3. Add a small amount of starch and baby soy sauce to the meat sauce, then put the chopped onion and shrimp skin into the meat sauce and stir well.

4. put the meat stuffing into the hole of the mushroom, then fill it up and dip it in a little starch, so that the meat stuffing will not loosen when frying.

5. When the pot is slightly hot, put a proper amount of complementary food oil, put the mushroom into the pot and fry it slowly on low heat. After frying for about 2-3 minutes, turn the Tricholoma over and continue to fry slowly. After the Tricholoma becomes a little discolored, add a little water, cover and stew for a few minutes!

6. Add a small amount of soy sauce and starch to the bowl, then add water and chopped green onion and mix well. When the mushrooms are basically cooked, add starch water to thicken them, stir fry a little and you can get out of the pot!

Tip: I don't directly boil with starch, but I'm worried that adding starch water will easily paste the pot, so I add water to stew mushrooms and meat first.