Cooking Steps

1. 

   Step1:Prepare all kinds of fresh mushroom materials.

2. 

   Step2:After washing, remove the head of Flammulina velutipes and tear them into strips. Also, tear the seafood mushrooms and tea tree mushrooms into strips by hand. Tear the Pleurotus velutipes into small pieces. Slice the Pleurotus eryngii and cut the mushrooms into strips for standby.

3. 

   Step3:Streaky pork (I don't have streaky pork at home. I use fat and thin back leg meat) for slicing.

4. 

   Step4:Cut a small tomato and set aside.

5. 

   Step5:Mix some soy sauce, cooking wine and salt into the sauce. Because this is the first time I have opened the pot. For the sake of safety, I still add a little less water in.

6. 

   Step6:Ready Tajik. Before the first use, I soaked it in warm water for half a day, and then boiled it for 20 minutes with rice washing water and a small handful of rice. This is the pot after maintenance. It can be used in battle.

7. 

   Step7:Put a thin layer of oil on the fire of the Tajik pot. Heat it over medium heat. Sprinkle in the garlic to make it fragrant. Turn off the heat

8. 

   Step8:Spread Flammulina velutipes, Pleurotus ostreatus, seafood mushroom, Pleurotus eryngii, shiitake mushroom and chashugu mushroom in turn in the Taji pot according to the amount of water in each kind of mushroom (spread the one with more water in the bottom to prevent the pot from scorching).

9. 

   Step9:The sliced pork is spread on the top. It's convenient for the flavor of the gravy to seep into the fungus.

10. 

    Step10:Put the cut tomato in the middle.

11. 

    Step11:Pour the mixed juice into the pot evenly.

12. 

    Step12:Put on the lid. First use medium heat to heat up the steam. Turn down the heat for ten minutes. Continue to cover and simmer for five minutes.

13. 

    Step13:Open the cover. OK。 The delicious mushroom pot is ready.

14. 

    Step14:Mix it. It's fragrant. Let's eat it. All the nutrition is in it.