2, practice 2: the right amount of round mushrooms, the right amount of garlic, the right amount of black pepper. Preheat the oven at 180℃ for 10 min, clean the Pleurotus ostreatus, remove the pedicels, and heat the oil until it smokes. Pour the smoked oil on the garlic. Add half a spoonful of salt and mix well. Fill small round mushrooms with garlic. Bake small round mushrooms in an oven at 200 degrees for 20 minutes. Put the roasted small round mushrooms on a plate and sprinkle with black pepper.
3, practice 3: round mushrooms, Vitex negundo, pork belly, onions, spices. Wash and slice Pleurotus ostreatus. When you cut it, cut it from the root. Then put it in a pot and boil it in water. Adding some salt when cooking can kill bacteria well. Slice pork belly, add cooking wine, starch and salt, marinate for15min, slice onion, pat garlic flat, slice ginger, and prepare spices. Put the pot on the fire. When the pan is hot, add a small amount of base oil, add spices and stir-fry until fragrant, then take it out, then add onion, ginger and garlic and stir-fry over low heat. Add marinated pork belly and stir-fry until fragrant, continue to stir-fry, stir-fry excess oil, add green pepper, stir-fry slightly, and add appropriate amount of soy sauce to make the food more fragrant. Add the mushrooms that have just been watered, and then add the right amount of salt to taste. Be careful not to overheat during the frying process, and stir-fry must be fully mixed. After frying, add some oil consumption and chicken essence to taste, and you can also add a proper amount of cumin, which will be more fragrant, but these seasonings must be added when cooking, otherwise there will be no fragrance. Turn off the heat and stir-fry evenly, and then serve on a plate. There is no need to add water in the process of frying this dish, because mushrooms don't drink water, and a lot of oil is fried with pork belly, which generally won't paste.