Spicy Tea Tree Mushroom Dry Pot

2024-04-14 16:12:59 821

The spicy and fragrant pot in the Bashu region is not only loved by Sichuan people, but also by people from the south who were born and raised here. It's not enough to enjoy the appetizing and refreshing taste of a pot that combines spicy, fresh, and fragrant ingredients; When dining out with family, friends, and colleagues, various spicy and fragrant pots with different dishes are also a must order dish. Speaking of how many times I have eaten, I have become half a chef. The ingredients and recipe for this spicy dry pot we are sharing today are very simple and fast, and you don't need to prepare chili peppers or buy sauce. You only need a bag of spicy and fragrant pot seasoning to handle it. The dried tea tree mushrooms look a little, but when they are soaked, there is a large pot. We are the only two of us at home eating, worried about whether they have been soaked too much; Unexpectedly, the old man tasted it and said, "It tastes better than meat, and the more you chew, the more fragrant it becomes."; Haha: I'm a bit embarrassed. After finishing everything, when I saw the leftover sauce in the stone pot, that person didn't even want to throw it away. That night, I ordered a small handful of noodles and mixed them together. They said it was delicious~~~

Details of ingredients

Coriander3 pieces
pork230 grams
Dried Tea Tree Mushroom100 grams
Cooking winea little
sesamea little
Scallion1 piece
ginger2 pieces
Garlic head2 lobes
Light soy sauce1 tablespoon

Technique

difficultybeginner
workmanshipfry
tasteSpicy and Spicy
timean hour

Steps to make Spicy Tea Tree Mushroom Dry Pot

1. Prepare pork, tea tree mushrooms, and seasoning bags (forgot to take cilantro).
2. Take out the dried tea tree mushrooms and soak them in a basin with clean water for about 3 hours. As it is dried tea tree mushrooms, it needs to be soaked in advance. If it is fresh tea tree mushrooms, it is not necessary.
3. After softening, take out the tea tree mushroom and use scissors to cut off the root tips. Then, tear open the thicker stems in half, which will make it easier to eat.
4. Some sediment needs to be washed a few times, cleaned, and then put into a cold water pot. Boil it until it boils, then simmer slowly over low heat for about 40 minutes. Take one and taste it to see if it can chew. If it doesn't spoil, boil it for a while longer.
5. After washing the pork, add water, scallions and ginger to boil, add wine and reduce heat until the chopsticks can stir. Add some pork for a more fragrant taste. If you don't like it, you can skip or add other meats.
6. Take out and let it cool, then cut the meat into moderately thick slices. If you want the slices to be cut neatly and beautifully, you can put the cooked meat pieces in the refrigerator for a while, take them out, and slice them easily.
7. Add a little oil to the non stick pot, fry the meat slices into two slightly burnt yellow pieces, and bring them back to the pot for a more vigorous and fragrant cooking.
8. Pour rapeseed oil into another pot and heat it up. Add scallions, ginger, and garlic and stir fry until fragrant.
9. Pour in the spicy and fragrant pot seasoning. If you don't have any seasoning, you can buy it online, or you can stir fry the hot pot seasoning and Douban sauce yourself.
10. Pour in the spicy and fragrant pot seasoning. If you don't have any seasoning, you can buy it online, or you can stir fry the hot pot seasoning and Douban sauce yourself.
11. Pour in the cooked tea tree mushrooms, turn to high heat, and stir fry evenly.
12. Stir fry the cooked meat slices evenly.
13. You can add a small amount of raw extract color according to your preference, or leave it unused.
14. Sprinkle some sesame and coriander to enhance the fragrance and color.
Finally, put them into a hot stone pot.
16. After hearing the sizzling sound, leave the fire and sit on the table.
17. Spicy, fragrant, and chewy, it's really super delicious.