Tea tree mushroom is a kind of edible and medicinal fungi widely distributed in China. The cap is delicate, the stalk is brittle, the odor is pure and the flavor is delicious. It is also known as tea tree mushroom because it is wild dried oleander. Tea tree mushroom is one of the ten rare mushrooms that can be developed at present. The market development prospect is very broad, the planting benefit is very considerable, in recent years the planting area is also expanding. Tea tree mushrooms grow in temperate to subtropical regions, so the temperature adaptability of the tea tree mushroom crop is very wide, both to withstand high temperatures, but also to withstand low temperatures.

The fungus can grow normally in the range of 5℃ to 35℃, but it is best suited to grow at about 25℃. If spread indoors, the temperature should not be too low or too high. Tea tree mushroom cultivation does not require much moisture, so it usually does not need frequent watering. Only about 65% of the water supply is needed during cultivation. The water supply to the culture bed should not be too much or too little, just keep the soil moist. Tea tree mushroom mycelium growth process can be grown in a dark environment, but the growth of the substrate requires some diffused light.

The growth of tea tree mushroom requires light, so it is important to give it strong diffused light during the growth and development of the substrate and mushroom. It is an edible and medicinal mushroom with a tender cap and a crisp, refreshing stalk. It is also known as the Tea Tree Mushroom because it is wild dried oleander. Tea tree mushrooms are nutritious, high in protein, and contain a variety of essential amino acids, B vitamins and mineral elements such as potassium, sodium, calcium, magnesium, iron and zinc. Tentou mushrooms have the effect of clearing heat, calming the liver, brightening the eyes, diuretic and strengthening the spleen.

Soak fresh tea tree mushrooms in lightly salted water for 10 minutes, wash with water, drain, and cut into 6-cm-long slices. Cut the onion, ginger and garlic into thin slices. Cut the pork into 4-cm-long, 3-mm-thick slices. Using a knife, chop the Pixian bean paste into small pieces. When the water boils again, take out the tea tree mushrooms, drain the water, pour the oil into the pot, heat over low heat, add the end of Pixian bean paste, stir fry over medium heat, then add the pork slices, onion, ginger and garlic, stir fry until the meat color turns white, then add dried peppercorns, peppercorns and tea tree mushrooms in turn, continue to stir fry for 5 minutes, add salt, soy sauce, sugar, stir fry evenly, finally pour in the cornstarch, pour sesame oil can be out of the pot.