双菇烧肉
作者：毛毛妈
用料:
1：带皮五花猪肉425克，洗净切0.3厘米厚片。
2：干茶树菇两把，水泡软切去根部，洗净沥水备用。
3：香菇7朵，用水泡软，洗净切大粒。
4：干黑木耳一把，用水泡软，洗净备用。
5：料酒1大匙，生抽酱油3大匙（万字牌酱油），金澜老抽酱油3大匙，镇江香醋2茶匙，糖1大匙，盐1/2茶匙，水2杯。
6：葱1根切段，姜切片3片。
7：橄榄油1大匙。
做法：
炒锅内放1大匙菜油置炉上，开大火，放入葱段，姜切和肉片翻炒1分钟，喷入绍酒放下所有的5料煮滚，调小火焖煮1小时20分钟分钟。然后放入茶树菇，香菇和黑木耳再煮30分钟，再开大火收汁即可。
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