Stir-fried Pot Tea Tree Fungus and Salted PorkDried Teasel MushroomsSalted MeatIngredients: Fresh tea tree mushrooms, fatty and lean salted pork,Garlic SproutsDried RedChili PeppersGreenChili Peppers,OnionsGarlic,Ginger，Kaan FruitLarge Cardamom, cooking wine, bay leaf, sand ginger, star anise, cinnamon, cardamom fruit, cloves, fennel seed, rock sugar, DoubanjiangBean PasteSmallFennel SeedStir-fried Pot Tea Tree Fungus and Salted Pork:

1. Prepare

SteamA pot with water to boil, add salted pork with cooking wine and bay leaf, then steam for more than ten minutes, remove and cool in cold water before cutting into pieces.2. Remove the cut salted pork and fry it.

3. In a wok, add oil, then stir-fry Doubanjiang until reddish oil is produced; add spices: bay leaf, star anise, cardamom fruit, kaan fruit, sand ginger, large cardamom, cinnamon, small fennel seed, and simmer with rock sugar and water. Boil for a long time, add soy sauce to color, then simmer on low heat for about one hour.

4. In another wok, fry garlic sprouts, tea tree mushrooms, green and red chili peppers separately before removing them.5. In the same wok, add a little oil, stir-fry with scallions and ginger, then add salted pork, garlic sprouts, tea tree mushrooms, green and red chili peppers, and secret dry pot sauce, stirring until fragrant with Sichuan pepper.Finally, add some green and red chili peppers before serving.

4. sit the wok and add oil, then stir-fry the sliced green garlic sprouts.2. stir-fry the tea tree fungus and chili peppers.Bell peppers and oyster mushrooms are stir-fried and set aside.

5. in the same wok, add a little (literally "bottom oil"), then stir-fry with (scallions and garlic), add salted pork, green garlic sprouts, tea tree fungus, chili peppers, and our special dry pot sauce, stirring until fragrant with Sichuan pepper.Finally, add some chili peppers before serving.