2) Pour a proper amount of water into the pot, heat it to boiling with high fire, blanch it with Agrocybe aegerita 1 min, and then take it out and cut it into pieces. Blanch the bacon for 3 minutes until the surface changes color. Take it out and slice it. Remove the pedicels of green pepper, wash and cut into small pieces. Peel garlic, wash it and pat it to pieces.
3) Pour oil into a wok, heat it to 60% heat, then turn it to medium-low heat, add hot sauce, dry red pepper and stir-fry the oil to red, then add garlic and oyster sauce to stir-fry the aroma, add Agrocybe aegerita and stir-fry for 2 minutes, add bacon and filtered Agrocybe aegerita water, add salt and sugar, cover and stew for 5 minutes, then add green and red pepper pieces and continue to stir-fry 1.
1. First, slice the bacon, steam in the pan15-20 minutes, and steam until cooked. The purpose of this is to soften the skin of the bacon, and the bacon will not be too dry when it is fried again.
2. When steaming the meat, prepare the ingredients: sliced dried preserved bean, shredded ginger, sliced garlic, shredded onion (green garlic is more delicious), dried pepper and red beauty pepper. If you don't eat spicy food, you can put less pepper
3. Soak Agrocybe aegerita in warm water in advance, and soak for half an hour.
4. Squeeze the water from Agrocybe aegerita and cut off the roots. Don't pour the water for soaking Agrocybe aegerita, it will be used later.
5. Warm the oil in a hot pan, first saute dried Chili, shredded ginger and garlic slices, then stir-fry bacon and dried preserved bean, and add a little cooking wine and soy sauce; Then add the Agrocybe aegerita and stir-fry. In order to prevent the dry pot, pour some water for soaking mushrooms.
6. Cover the pot and stew for 2-3 minutes. Add red pepper, shredded onion and fermented soybean and fry for a while. Finally, add some salt, chicken essence and sugar to the pot.
Note: Agrocybe aegerita absorbs water, so be careful not to burn it when frying.