How to cook King Oyster Mushroom Tofu in Dry Pot

The Internet is so developed that you can learn to cook whatever you want to eat. But without a perfect method and steps, you will definitely not do it well. Therefore, if you are also pursuing perfection, you might as well follow me to learn how to make dry-pot king oyster mushroom tofu.

1. Prepare ingredients: slice pork belly, king oyster mushrooms, cut dried red peppers into long sections, wash and drain garlic, ginger slices, Sichuan peppercorns, and Chiba tofu. Prepare the sauce: mix scallop extract, dark soy sauce, sugar, oyster sauce and broth.

2.12 Cut the red pepper into small pieces, cut an onion into large pieces, drain the Chiba tofu and cut it into thin slices (not too thin)

3.21 Pour oil into the pot (use a small amount), add some salt, heat it up, add the Chiba tofu and fry until it expands, then quickly remove from the pot and drain the oil.

4. Leave some oil in the pan and stir-fry the pork belly until it changes color.

5. Add all ingredients except scallion knots, stir-fry over medium-low heat until fragrant.

6.1 Add the sauce and stir well, turn to low heat, cover the pot and simmer for a while.

7.2 Add the Chiba tofu and stir-fry, increase the heat slightly, and add cooking wine along the edge of the pot.

8. Add red pepper segments, sesame seeds and green onion knots and serve.

9. If you are eating it now instead of cooking it in a dry pot, you can reduce the sauce to a drier level, add the scallion knots earlier, and simmer it for a while longer so that the sauce can be wrapped into the small holes of each piece of Chiba tofu.

10. If you use a dry pot, you should leave more sauce, put your favorite ingredients on the bottom of the pot, then turn on the fire and eat while cooking, the taste will be the same as in the restaurant!

This concludes the introduction to the recipe for Dry Pot King Oyster Mushroom and Tofu. Then all you need to do next is get into the kitchen and make it a reality.