Stewed pork with white jade mushroom
By LisaBraun
White jade mushroom contains higher protein than ordinary vegetables, a suitable proportion of essential amino acids, and a variety of trace elements and other essential substances for the human body. It should be eaten for a long time in order to play a good health care role. It is rich in nutrients and contains a large amount of polysaccharides and various vitamins. Regular consumption will improve the body's metabolism and reduce cholesterol content. In addition, the active ingredients of white jade mushroom can enhance the function of T lymphocytes, thereby improving the body's immunity to various diseases. It is especially suitable for children and the elderly as a dish.
Recipe Recommendations
- green vegetables appropriate amount
- white jade mushroom appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- Jiang appropriate amount
- white sugar appropriate amount
- sweetening
- simmer
- half an hour
- ordinary
Steps for Stewed pork with white jade mushroom
1
Wash the pork chops and cut them into 3-4CM sections, blanch them with boiling water and drain them for later use.
2
Remove the stems of white jade mushrooms and soak them in clear water for 20 minutes, drain and set aside.
3
Wash the green vegetables and boil them in salted boiling water for 1 minute. Remove, drain and set on a plate.
4
Put oil in the pan, heat 70% to 70% heat, add ginger slices, and saute star anise until fragrant.
5
Add in the ribs and stir fry, add appropriate amount of sugar and continue to stir until golden brown.
6
Add two bowls of water to boil over high heat, cover the lid and simmer over low heat for 15-20 minutes until the juice is thick and gathers.
7
Add white jade mushrooms and continue to simmer for 2 minutes. Add soy sauce, stir fry MSG and remove from the pan.