Tea tree mushroom is a pure natural edible fungus with high protein, low fat, no pollution, no drug harm, nutrition and physiotherapy. It contains more than ten minerals, trace elements and anticancer polysaccharides, and its medicinal efficacy is higher than that of other edible fungi. It also has the effect of beauty, anti-cancer, hypotension, anti-aging and ideal adjuvant therapy. There are many cooking methods of tea tree mushroom, including soup, frying, stewing, etc. today, we introduce a cooking method similar to dry stir frying in Sichuan cuisine. Because tea tree mushroom is a kind of wood rot fungus with thick fiber tissue effect, the cooking method of dry stir frying can make tea tree mushroom eat dry and fragrant. It has a unique taste, is resistant to chewing, has a long aftertaste, soft and flexible slag, strong spicy and salty flavor, etc.


50g streaky pork
100g dried tea tree mushroom
150g onion
3 green peppers
5 red peppers
1 shallot
Proper amount of ginger
6 cloves garlic
1 tablespoon cooking wine
Proper amount of sugar
25ml raw extract
25g Pixian bean paste
20G Douchi sauce
Appropriate amount of chicken essence


Step 1
Soak the dried tea tree mushroom in advance until soft, remove the old stem, cut it into sections, boil in boiling water for 5 minutes, remove it for standby, slice the streaky pork, add a little raw smoke, cooking wine and marinate it.

Step 2
Pour oil into the frying pan and stir fry onion, ginger and garlic.

Step 3
Pour in sliced pork and stir fry.

Step 4
Stir fry until the meat is oily.

Step 5
Add onion and stir fry.

Step 6
Then add the Douban sauce, and continue to stir fry the Douban sauce to make it fragrant.

Step 7
Add tea tree mushroom and stir fry for a while.

Step 8
Add a little soy sauce, sugar, green and red pepper and chicken essence to stir fry until fragrant.

Step 9
Turn off the fire and put it into a dry pot. In winter, you can put an alcohol stove under it to heat and eat.