Griddle tea tree mushroom (salt-free version) )

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  1. In advance, remove the roots of the tea tree mushrooms and wash them, clean the garlic and ginger, and prepare the amount of dried chili peppers and pork belly for the dry pot.

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  2.This is the seasoning used for making dry pot.Lee Kum Kee Jiuzhuang consumes oil.Lee Kum Kee Steamed Fish with soy sauce, MSG, and bean paste are prepared in advance, and the appropriate amount of sugar is prepared.Generally when making fungus dishes, I will choose to use steamed fish with soy sauce and oil.

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  3.Tear the relatively thick tea tree mushrooms into even strips by hand shape.

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  4. On the cutting board, cut the pork belly into 1 cm thick slices , cut the ginger into thin strips, and cut the garlic into three-centimeter-long rhombus shapes.Keep the dried chili peppers whole.

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  5. Add about 800 grams of cooking oil to the pot, and then put Add the tea tree mushrooms to the pot with cold oil, turn on high heat and let the tea tree mushrooms drain away the oil until cooked.It takes about three minutes.

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  6. After the tea tree mushrooms are cooked, turn off the heat and use a slotted spoon to remove the tea tree mushrooms.Remove and drain the oil and set aside.

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  7. Pour excess oil into the oil basin, leaving a small amount in the pot In the base oil, stir-fry the pork belly over low heat for two minutes, until the pork belly is oily and turns brown.

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  8. After the pork belly is stir-fried, add the dried chili peppers prepared previously., shredded ginger, and bean paste are stir-fried together.Stir-fry the dried chili pepper to make it spicy, and stir-fry the bean paste to make red oil.

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  9.Put the prepared sugar into the pot and fry it p>

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  10. Then pour the drained tea tree mushrooms into the pot and adjust Stir fry over medium heat for one minute.

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  11.Change to low heat for seasoning, first cut the Add pesto to the pot