Dried mushrooms are soaked in advance, and the water soaked in mushrooms is kept for later use. Blanch fresh mushrooms in boiling water and let cool.
Chop the two mushrooms together or break them with a blender.

Peel and chop the pork belly.
Add lard to the pan, pour the meat stuffing into a small fire and slowly stir out the grease, pour in the ginger and stir-fry.
Pour the mushrooms into the pan, stir-fry evenly to taste like mushrooms, then pour in a small bowl of water to soak dried mushrooms and boil for a few minutes.
Seasoning: Add raw soy sauce, old soy sauce, oyster sauce, soybean sauce and sweet noodle sauce (more than half a spoon of the two sauces).
Keep stir-frying, stir-fry dry water, add chopped green onions and chicken essence. Put off the fire and let it cool.

Refrigerate for an hour.

Tip: Don't put salt, don't put salt! Soy sauce, oyster sauce, sweet noodle sauce and soybean sauce are all salty. When wrapping buns, add shallots.

It smells good!