Braised tiger skin and green pepper with Tricholoma matsutake recipe recipe-Chinese Food-best chinese food recipes-cooking food

Braised tiger skin and green pepper with Tricholoma matsutake recipe

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Cow wa matsutake recipe. Share various eating methods and practices of matsutake. Matsutake ingredients page-

Cooking ingredients

(WA) freeze dried matsutake fungus:moderate amount

minced meat:moderate amount

green pepper:moderate amount

starch:moderate amount

oyster sauce:moderate amount

soy sauce:moderate amount

salt:moderate amount

Cooking Steps

Step1:Put the freeze-dried matsutake fungus into water and wake it up for 30 seconds. Chop it up for use.

Step2:Put the chopped bovine wa · freeze-dried matsutake fungus into the minced meat, add some soy sauce, starch and salt, and marinate for later use.

Step3:Cut the green pepper into sections. Set aside.

Step4:Put the marinated minced meat into the green pepper section. Set aside.

Step5:Heat up the oil. Fry the green peppers stuffed with meat until they are done. Then you can get out of the pot.

Step6:Mix the sauce with starch and oyster sauce, pour over the ingredients, and enjoy.

Cooking tips:1. The minced meat is pork with three fat and seven thin. The taste is better. 2. The meat stuffing of green pepper section is fried. It can avoid frying and pasting green pepper. There are skills in making delicious dishes.