Dry Pot Assorted Mushrooms is not just a flavorful dish but also hailed as a nutritionally-rich delicacy. It contains a variety of vitamins and minerals such as B vitamins, vitamin D, potassium, calcium, magnesium, and more. Furthermore, mushrooms are packed with ample dietary fiber and protein, aiding in maintaining good health and preventing diseases. Simultaneously, the cooking process focuses on retaining the original essence of the ingredients, amplifying its natural delectability.
Ingredients for Dry Pot Assorted Mushrooms
| Pleurotus eryngii | three |
| Shiitake mushroom | four |
| Seafood mushroom | 40g |
| Common Cultivatea Mushroom | four |
| Streaky pork | 200g |
| Garlic | 8g |
| Ginger | 6g |
| Green pepper | 15g |
| Red pepper | 15g |
| Garlic sprout | 15g |
| Onion | half |
| Edible oil | 200g |
| Dried chilli | 6g |
| Dry pot sauce | 30g |
| Salt | 2g |
| Chili oil | 5g |
Steps:
1.First, let’s prepare the ingredients. Take three Pleurotus eryngii, a few shiitake mushrooms, a handful of Seafood mushroom, and several Common Cultivatea Mushroom. Break apart the Seafood mushroom, tear the Pleurotus eryngii into long strips (they absorb flavors better when torn), and slice the shiitake mushrooms into thick pieces. Cut the Common Cultivatea Mushroom into thick slices as well. Put them all together and wash them with an appropriate amount of water. Drain and set aside.
2.Next, prepare a small piece of pork belly and slice it thinly. Slice a few cloves of garlic and a small piece of ginger. Combine them with the sliced garlic. Remove the seeds from one green bell pepper and slice it into wide strips. Slice half a red bell pepper for color. Cut a few stalks of garlic chives diagonally. Slice half an onion into thin slices and place it at the bottom of a dry pot.
3.Once all the ingredients are ready, fry the mushrooms in oil. Heat oil in a pan or wok until it reaches about 60% hot, with the oil slightly smoking. Add the prepared mushrooms to the hot oil. The oil temperature should be high to prevent the mushrooms from absorbing too much oil. Stir constantly to evenly heat the mushrooms. Fry over medium-low heat for about 30 seconds until the mushrooms are partially cooked and the surface turns slightly golden and translucent. Remove the mushrooms and drain off excess oil.
4.Leave a little oil in the pot. Once the oil is hot, add the sliced pork and break it up, frying until the fat is released. Add the ginger, garlic, and dried chili peppers, sauté until fragrant, then add 30 grams of dry pot sauce. Stir-fry to release the red oil from the sauce.
5.Pour in the fried mushrooms and stir-fry to coat them evenly with the sauce. Add the sliced green and red bell peppers, and 2 grams of salt. The dry pot sauce already contains enough seasoning, so there’s no need to add more. Stir-fry until the bell peppers are partially cooked, then add the garlic chives. Drizzle a little chili oil for an enhanced color. Mix well, then transfer to a serving plate.
Tips
1.Make sure to select fresh and intact wild mushrooms, avoiding any signs of decay or spoilage.
2.According to personal taste preferences, you can add seasonings such as chili peppers, five-spice powder, or doubanjiang (spicy bean paste). Ensure that the seasonings are evenly incorporated into the mushrooms and meat, allowing every piece to absorb sufficient flavor.
3.You can choose to complement the dish with vegetables like green bell peppers, carrots, onions, etc., to add layers of texture and color.
Dry Pot Assorted Mushrooms is a dish that is highly recommended for its delightful flavors and nutritional value. If you haven’t tried this dish yet, consider inviting your friends to enjoy it together and indulge in the pleasure of great food!