Braised pork with tea tree mushroom
By LeannBrakus
At my mother's strong request, I carried an electric pressure cooker. I have always thought it was too heavy before and was reluctant to do so. In the end, I found it super easy to use, convenient and energy-saving. This braised pork will take at least an hour to simmer slowly, and it will be ready in the pressure cooker in 15 minutes. The stewed meat tastes no worse than the one at home. The tea tree mushroom absorbs most of the oil, and the braised pork is fat but not greasy. The boyfriend who doesn't like fat meat also eats very happily and eats a lot.
Recipe Recommendations
- pork belly 400 grams
- onion appropriate amount
- Jiang appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Braised pork with tea tree mushroom
1
Prepare the ingredients and soak the tea tree mushrooms in advance to soften.
2
Cut the pork belly into small pieces and put it in the pan with flying water to remove the blood foam.
3
Put the steamed pork belly in a pan and fry it on a low heat.
4
You can prepare onions and ginger at this time.
5
Heat the pan with oil, add spring onions and ginger and stir-fry until fragrant.
6
Add pork belly and stir fry.
7
Pour in a bottle of cooking wine and soy sauce, and stir fry well.
8
Transfer to an electric pressure cooker, spread on tea tree mushrooms, pour in a small amount of water and a piece of rock sugar, 15 minutes.
9
After 15 minutes, move back to the frying pan and collect the juice over high heat.
10
Season with salt.
11
Sprinkle chopped green onions when the juice is almost dry.