Stewed pork belly with tea tree mushrooms
Use the traditional braised pork method to cook tea tree mushrooms!
Recipe Recommendations
- pork belly 200 grams
- tea tree mushroom 100 grams
- sweet sauce 20 grams
- rock sugar 1 large piece
- soy sauce 10ml
- cooking wine 10ml
- seasoning package appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sweet and sour
- burn
- three-quarters of an hour
- ordinary
Steps for Stewed pork belly with tea tree mushrooms
1
Cut pork belly into 2 cm square pieces.
2
Put appropriate amount of oil in the pan and heat it to 30% heat. Add the rock sugar and stir fry with a shovel. At this time, adjust the heat to medium to medium heat to prevent the rock sugar from being fried.
3
When brown-red syrup appears in the pan, add the pork belly and stir fry until it is colored.
4
Add green onions, ginger, and garlic, pour in cooking wine and soy sauce, and stir-fry the pork belly well to give off the fragrance until the pork belly is slightly dry and the color becomes slightly darker.
5
Add tea tree mushroom, seasoning bag, and water in a bowl, cover and simmer until the meat is crisp.
6
Turn to a high heat and dry the remaining soup and sprinkle with green pepper grains.