How to cook dry pot bacon and crab mushrooms

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the dry pot cured meat and crab mushrooms. Learn it carefully so that you don’t have to envy others in the future.

1. Steam the bacon for 5-10 minutes and cut into thin slices after it is cooked.

2. Soak the shimeji mushrooms in salt water for a while

3. Wash and cut the celery into small pieces

4. Mix the spicy sauce and Pixian bean paste

5. Pour a little oil into the wok, and when the oil is 60% hot, pour the oyster mushrooms in.

6. Stir-fry to release moisture

7. Dish out the fried soup. Do not

8. Pour a little more oil into the pot, add the peppercorns, and fry them over low heat until fragrant.

9. Remove the peppercorns after they change color, leaving the peppercorn oil

10. Add onion, ginger, garlic and dried chili and fry until fragrant

11. Pour the bacon into the pot and slowly stir-fry until the bacon becomes transparent.

12. Then add the mixed Pixian bean paste and fry until fragrant

13. Pour in the oyster mushrooms

14. Stir fry evenly, add 1 teaspoon each of light soy sauce and dark soy sauce, 2 teaspoons of sugar, and stir fry evenly.

15. Finally, add the celery into the pot, stir-fry quickly and evenly.

This concludes the introduction to the recipe for dry-pot bacon and crab mushrooms. Then all you need to do next is get into the kitchen and make it a reality.