material

Pork 100g, Lentinus edodes 12g, auricularia auricula 10g, onion 5g, ginger 6g, salt 4g, soy sauce 20ml, cooking wine 10ml, starch 40g, peanut oil 200ml, and pickled pepper 2 spoons.

manufacture

Mushrooms and fungus are soaked;

Chop pork into paste, and add diced auricularia, soy sauce, salt, chopped green onion, ginger and cooking wine;

Meat stuffing is embedded in the mushroom umbrella cover;

Roll the mushroom meat stuffing with starch, fry for 2 minutes until the skin is crisp, and take it out;

Stir-fry pickled peppers for 1 min, pour in mushrooms, stir-fry for 2 minutes, and serve.

Fangxian xiaohuagu

Ingredients: Fangxian Mushroom Ingredients: Pork belly Ingredients: fresh dried onion, coriander root, sauce slices, scallion and dried pepper segments. Method: First blanch mushrooms with water, slice pork belly, stir-fry with oil to increase onion/ginger/pepper/meat, then stir-fry with mushrooms, add seasoning, slightly cook broth, and cook the soup until it is dry. Note: when cleaning mushrooms, it is best to scratch them with raw powder and then rinse them with clear water. So mushrooms don't have sand. Hehe, good trick. You can put mushrooms and pork belly together in a pot and cook them for later use. In addition, this dish can also be made into Fangxian mushroom griddle. The production method is: pour the washed mushrooms into 70% oil temperature, then cut the cooked pork belly into pieces, stir-fry in a pot, add the ingredients: fresh dried onion, coriander root, sauce slices, onion segments, dried pepper segments and a little pepper, and then put them at the bottom of the pot. Pour the mushrooms into the pot and add the essence: salt, monosodium glutamate and chicken essence powder. Remember to give a little cumin powder, a little water, lard and thirteen incense. Stir fry quickly and evenly before cooking. Finally, put some coriander on it It's done.