Method 1:

1. yellow porcini mushrooms washed and cut into slices (porcini mushrooms by a metal knife everything will change color);

2. green and red peppers, garlic slices and peppercorns;

3. practice: frying pan oil, burned well in the oil into the chopped green peppers and red peppercorns, choking out the aroma; sliced or block porcini mushrooms poured into the stir-fry, medium heat, while frying While putting garlic, peppers and moderate salt (the role of peppers is to enhance the flavor, put some peppers, mushrooms more mountain taste, and usually fried dishes taste especially different.

Method two:

1. yellow porcini mushrooms washed, cut into slices;

2. garlic peeled and washed and cut into small slices, dried chili peppers de-tipped and deseeded and cut into long segments;

3. pot on the fire, injected with peanut oil burned to 30% of the heat, will be the garlic slice and dried chili pepper segments under the pot a little bit of deep-frying;

4. hot oil into the yellow porcini mushrooms with garlic and chili peppers stir-fried, add salt, MSG to start! Taste: fragrant and moist, slightly spicy, numb, mushroom flavor mellow.

Method 3:

1. Wash and cut the porcini mushrooms into slices, boil water in a pot, put the sliced porcini mushrooms in it and cook;

2. Chop the pork, add starch, and beat an egg in it;

3. Add a bit of salt, mix well clockwise, and use a small spoon to scoop up a small ball of minced pork;

4. Put it into the pot of boiled porcini mushrooms;

5. /p>

5. Wait until all the meatballs float up and it's almost done, season the soup.