This dish is made of dried elm ear into the dish, sautéed with pork belly, and stir-fried in dry pot sauce, the taste of the dish is rich, the taste is moist and thick, and it has both meat and fungal aroma.
Dry pot elm ears
Raw material literacy:
Elm ear, also known as elm mushroom, is a fungus that grows on decaying elm stakes. Mature elm ears are pink brown in color, thick flesh, elastic, delicious taste, enjoy the "king of forest food" reputation. Fresh goods are usually listed in November of each year, and dry goods can be purchased online at a price of about 70 yuan / kg.
Production Process:
1. Dry elm earna basin, soak in water for 10 hours, wash and change the water once every half an hour, soak the hair thoroughly and drain it, cut it into 2.5 cm wide and 0.5 cm thick slices with a slashing knife, and set aside; cut the onion into strips, slice the green and red peppers for later.
2. Heat the pot with a little salad oil, add 100 grams of shredded onion, pour 3 grams of soy sauce and simmer until fragrant, put out the pad into the hot iron pot and set aside.
3. Add lard and salad oil to the pot and heat it up, sauté the oil with 30 grams of pork belly slices, put 5 grams of dried red pepper rings, 5 grams of green onion slices, 5 grams of garlic slices, 5 grams of ginger slices, 5 grams of soy sauce, 6 grams of oyster sauce, 10 grams of finished dry pot sauce, add green and red pepper slices for a total of 10 grams, pour in 350 grams of yu ear slices processed in advance and stir-fry, sprinkle 5 grams of coriander, pour 5 grams of spicy fresh sauce, 5 grams of dry pot oil, and pour into a small iron pot with onion shreds.
Slice pork belly and sauté in oil, add dried chili peppers, green onions and ginger and other sautéed flavor, add oyster sauce, dry pot sauce and other seasoning
Pour in the elm ear pieces
Stir well and pour into a plate lined with shredded onions