Steps:

1, Flammulina velutipes cut off the roots, washed, scalded with boiling water, and cut into pork belly with the same width (slightly longer);

2, starch water transfer standby (a little bit is enough);

3 pork belly across the board 2 and a half;

4. Put the Flammulina velutipes on the meat, roll it up, fix it with a toothpick, and coat some starch water on the meat while curling;

5. Put a thin layer of oil in the pan, put the meat rolls one by one after heating, and sprinkle some salt;

6, cover, fry with low fire (you can open the cover and turn it over in the middle), while frying, so that the meat roll is evenly heated;

7. Until the meat is completely discolored, the Flammulina velutipes can get out of the pot;

8, if you like more juice, you can also use soy sauce, chicken essence, black pepper and water to adjust the juice for a while.