Accessories: appropriate amount of oil, salt, liquor 10ml, sweet noodle sauce 15g, soy sauce 20ml, garlic 30g, onion 20g, ginger 3g, aniseed 4g and warm water.

Wild dried mushroom stew;

1, dried mushrooms 150g for later use.

2. When the water burns to the bottom and wall of the pot, many small bubbles are generated. Turn off the fire when the water is a little hot.

3. Pour the water into the dried mushroom basin, press the dried mushrooms with chopsticks and soak them in the water, and cover them 1 hour.

4. Wash the pork for later use.

5. Cut the pork into thick slices, add 8g of dry starch and grab it evenly for later use.

6, onion, ginger, garlic, aniseed for use.

7. Slice garlic and ginger, and mince onion for later use.

8. Add 15g sweet noodle sauce and 20ml soy sauce.

9, hot pot cold oil.

10, add aniseed and shallots, stir-fry until the shallots are golden yellow, and then take out.

1 1. Pour the meat slices into the pan and stir fry.

12. Stir-fry pork until it changes color.

13, add the prepared juice.

14, stir the meat evenly.

15, add onion, ginger and garlic and stir-fry until fragrant.

16, pour the soaked mushrooms into the pot and stir-fry for 2 minutes, then add the Chinese liquor and stir-fry for 2 minutes.

17, add warm boiled water, simmer for 30 minutes and turn off the heat.

18, add appropriate amount of salt before stewing, stir well.

19, plate loading.