Materials:

Agrocybe aegerita, pork belly, onion, ginger, millet pepper, Pixian watercress, Laoganma, salt, chicken essence, soy sauce, sugar and onion.

Production process:

1. Wash Agrocybe aegerita, cut into sections, blanch in a boiling pot, remove and drain for later use.

2. Slice pork belly and shred ginger and garlic.

3. Onions and millet peppers are also shredded for later use.

4. Put the base oil in the pot, stir-fry the pork belly until the oil comes out, and stir-fry the shredded ginger and garlic.

5. Add chopped Pixian watercress, stir-fry Laoganma for fragrance, and stir-fry shredded onion and millet pepper.

6. Put the blanched Agrocybe aegerita into the pot and continue to stir-fry for 4.5 minutes.

Agrocybe aegerita bacon

Materials:

Bacon, dried Agrocybe aegerita, dried red pepper, soy sauce, cooking wine, sugar, salt, chicken essence, green garlic and red pepper.

Production process:

1. Boil the bacon and slice it.

2. Soak the dried Agrocybe aegerita in warm water for two hours.

3. Start the oil pan, put the oil after the pan is hot, add ginger slices when the oil temperature is five minutes hot, stir-fry the bacon together, and don't heat it too much.

4. Stir-fry until the bacon and fat are partially transparent, add soy sauce, sugar and cooking wine and stir well.

5. Add the soaked Agrocybe aegerita and cut into small pieces.

6. Stir-fry evenly and put a few dried red peppers, some of which are spicy and delicious. Add some hot water to boil and cook for about five minutes.

7. When the juice is almost collected, put some green garlic, stir-fry red pepper for a while, and season with salt.

8. Put some chicken essence and stir well before cooking.