Braised pork rice with mushroom and chestnut fragrance
By JuanitaAdams
It's for children. Put more ingredients in it. It'll only work if there is meat. This way, the nutrition will be balanced, so let's call it the children's version. It uses pork tenderloin, which is more loose and tender. My daughter doesn't touch a bit of fat, just like her father, who is the same character
Recipe Recommendations
- pork appropriate amount
- quail eggs appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- chestnuts appropriate amount
- salty and fresh
- halogen
- ten minutes
- ordinary
Steps for Braised pork rice with mushroom and chestnut fragrance
1
Prepare materials.
2
Cut the meat into dices, add Shaoxing wine, starch, and soy sauce and marinate for 20 minutes.
3
Cut the chestnuts into the cross, wash the quail eggs, place them in the pan together, cook for 2 minutes, peel the chestnuts, peel the quail eggs.
4
Shell chestnuts and shell quail eggs. Dice mushrooms and carrots.
5
Heat the pan to cool the oil, add in the ginger, garlic and chopped green onion.
6
Then add the diced pork and stir-fry.
7
After turning white, add mushrooms and diced carrots and stir-fry.
8
Add chestnuts and quail.
9
Add cooking wine, rock sugar, soy sauce, soy sauce, fragrant leaves, cinnamon, etc., and stir fry for 1 minute.
10
Add enough water at one time and bring to a boil.
11
Change into a casserole and simmer over low heat.
12
Turn off the heat after boiling the juice two-thirds dry.
13
Take appropriate amount of green vegetables and blanch them in boiling water.