Flaming mushrooms
By VicentaLakin
It smells good
Recipe Recommendations
- pork belly 350 grams
- flower mushroom 15 flowers
- rock sugar 12 grams
- onion 2 length
- Jiang 2 tablets
- octagonal of 2
- nutmeg one
- Caokou one
- geranyl 3 tablets
- salt
- chicken essence 1 teaspoon
- soy sauce 1 teaspoon
- yellow wine 1 tablespoon
- edible oil small amount
- chives 2 pieces
- pepper 1 teaspoon
- cooking wine 1 tablespoon
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Flaming mushrooms
1
And in a pot full of water, with ginger pepper and wine
2
and boiled the meat to white and removed the surface impurities and the smudge, and pulled out the slices
3
Fresh mushrooms washed, cut into four pieces each
4
A little bit of oil in the pot, about a quarter of a spoon, added to the bouquet, so that you can get a little bit of a little bit of a little bit of butter
5
The good meat comes out, the fire comes out, the oil cools down a little and opens the fire again, and the ice cream goes in and starts to fry
6
It's all melted. It's a little bubble in brown
7
We're going to go down to five flowers and we're going to go out and we're going to go out
8
And pour water full of water, and add onions, eight horns, carbs, herbs, fragrance, old-age, yellow wine, and then a little fire
9
A little fire stew for about 20 minutes, salt and chicken, 10 minutes, cut mushrooms, 15-20 minutes
10
The soup is thick enough to come outFlaming mushrooms Make Tips
When adding liquid, it is best to use boiling water so the meat doesn't become too tough. Use less oil; stir-frying the pork belly will release some fat, which is sufficient for braising. You must keep the heat steady when caramelizing the sugar; pay close attention to avoid burning it and making it bitter. Caramelizing the sugar makes the meat look better and enhances its aroma. If you can't do it properly, just use dark soy sauce, as the red-braised dark soy sauce available on the market also colors the food quite well.