My family eats too many mushrooms.

After the autumn harvest every year, other people’s corn cobs are thrown away, but mine will be pulled back, broken, and chopped together to cultivate mushrooms, such as oyster mushrooms, shiitake mushrooms, and tea tree mushrooms.

Over the years, my family has grown it every year, so I eat it often. In winter, I almost eat it every day, such as rice noodles stewed with oyster mushrooms, radish stewed with mushrooms and shredded pork, dry pot tea tree mushrooms, etc.

Today I will share with you a home-cooked recipe for a signature dish "Griddle Pot Tea Tree Mushroom". Griddle pot dishes can increase our appetite and warmth.

Griddle Pot Tea Tree Mushroom This is a Hunan dish with a rich and fragrant taste, spicy and sour taste.

The aroma of bacon and mushrooms blend perfectly, making it a delicious side dish that gets better the more you cook it.

Below I will share with you how to do it in detail. Friends who like it can quickly learn it.

Dry pot tea tree mushrooms 1. First, we prepare the ingredients, 200 grams of washed tea tree mushrooms, a small piece of pork belly cut into thin slices, and a garlic sprout cut into small pieces.

2. Cut a few hot peppers into slices with a diagonal knife, cut a red pepper into wide strips, cut a white green onion into water chestnut slices, cut a piece of ginger into diamond-shaped slices, put it in the same basin and set aside, and cut half of the onion into shreds.

, place on the bottom of a dry pot.

3. Next, we blanch the tea tree mushrooms, boil water in a pot, put the tea tree mushrooms in cold water, blanch for about 1 minute, pour out and rinse with clean water to control the water and set aside.

4. Heat the pan and pour in an appropriate amount of vegetable oil. After the oil is hot, slide the pan fully, pour out the hot oil and add cold oil. When frying the meat slices in the hot pan with cold oil, it will not stick to the pan. Pour in the sliced ??meat and stir-fry.

Remove the fat and stir-fry the meat slices until fragrant, pour in the water-controlled tea tree mushrooms, stir-fry a few times, add onion and ginger, stir-fry until fragrant, add 20 grams of our secret dry pot sauce, and stir-fry until the red color of the sauce comes out

Oil.

5. Keep stir-frying over medium heat for about 2 minutes to allow the tea tree mushrooms to absorb the juice. Add green and red peppers, stir-fry evenly, add garlic sprouts, turn to high heat and stir-fry quickly until the garlic sprouts are broken, then take it out of the pan.

The tea tree mushrooms are placed in a dry pot and ready to serve.

Okay, this simple dry pot tea tree mushroom dish is ready. Friends who like it should take the time to try it.