Ingredients: 200g pork belly, 300g fresh Tricholoma.

Seasoning: soy sauce, sugar, salt, onion 1 small piece, ginger 2 pieces, garlic 1 petal, red pepper 2 pieces, aniseed 1 grain.

method of work

1, slice pork belly, wash all the fresh mushrooms and water them in half (after the water is boiled, put the fresh mushrooms in the pot to remove and control the water) for use.

2. When the oil in the pot is heated to 60% heat, stir-fry the pork belly.

3. Add onion, ginger, garlic, aniseed and red pepper and stir fry, while adding appropriate amount of soy sauce to stir fry.

4. After the fresh mushrooms are put in, stir fry over high fire.

5. Finally, add the right amount of salt and sugar and stir well.

Tricholoma is also known as white mushroom, Mongolian Tricholoma, Yunpan mushroom and Yinpan. Silver plate, also called camp plate, is the top grade of Tricholoma. Tricholoma, which is called Tricholoma, is actually not a kind, but a general term for many mushrooms gathered in the distribution center. According to the traditional name, there are at least the following kinds: green leg mushroom, fragrant apricot, black mushroom, chicken leg, crystal mushroom, mercury plate, Ma Lian stem, Mengxi white mushroom and so on.

Tricholomagambosum, fungi, basidiomycetes, Tricholoma, Tricholoma. Also known as white mushrooms, white mushrooms and so on. The fruiting body is umbrella-shaped.

Tricholoma fruiting bodies are clustered and form mushroom circles, medium to large. The cap diameter is17cm, hemispherical to flat, white, smooth, and the initial edge is rolled in. Mushroom meat is white, thick and fragrant. The bacterial folds are white, curved, dense and unequal in length. The stipe is medium, stout, 3.5-7 cm long, thick 1.5-4.6 cm, slightly enlarged at the base, white and solid. Spores are oval. Morphological characteristics of several common Tricholoma, such as under the treated Tricholoma.

The cap of Tricholoma Poplar is large and thick, initially hemispherical, with curled edges and flat climbing, with a diameter of 5- 12 cm, slightly sticky surface, light reddish brown or yellowish brown, light lid edge and fine scales; The bacterial meat is white and the wound becomes dark; The bacterial folds are dense and narrow, curved, unequal in length, white, and slightly reddish brown after maturity. The stipe is 3-8 cm long, thick 1-3 cm, erect, medium-sized, white, slightly reddish brown at the later stage, slightly enlarged at the base, colorless vesicles, oval or nearly spherical, smooth surface, 5.6-8 microns x3-5.6 microns, and white spores.