Exclusive Dry Pot with Deer Antler Mushrooms

Bought dried deer antler mushrooms from the supermarket, soak them in warm water for an hour.

Wash repeatedly until the water is clear, then gently squeeze out the water with your hands.

Cut the green onions, ginger, and garlic into small pieces.

Slice the pork thinly, peel the onion and cut it into sections. Cut the Chinese toon into rings and set aside.

Add an appropriate amount of oil to the pan. Rapeseed oil will be more fragrant. When the oil is moderately hot, add the deer antler mushrooms and stir-fry over medium-low heat, cooking out the moisture.

Until it reaches this dry and fragrant state. Just serve it out and set it aside for later use.

Leave some oil in the pan, add the pork belly, and stir-fry over medium-low heat until the fat is rendered.

Continue on medium-low heat. Stir-fry the scallions, ginger, and garlic until fragrant.

Add the dry pot sauce. This dry pot sauce contains all kinds of flavors, so you don't really need to add much of other seasonings.

Turn the heat to high and quickly stir-fry the deer antler mushrooms and onions.

Add some Erjingtiao peppers and a little light soy sauce to enhance color and aroma.

Add white sesame seeds before taking the pan off the heat. They enhance the fresh and fragrant flavor.

Stir-fry evenly and sprinkle in chopped green onions.