braised pork with mushroom
Ingredients: Pleurotus eryngii
Recipe Recommendations
- Pleurotus eryngii 260 grams
- pork belly 450 grams
- geranyl 4 tablets
- octagonal 2 flowers
- cinnamon 1 segment
- pepper 20 grains
- fresh ginger 3 tablets
- garlic 3 petals
- green onions 3 paragraphs
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- soy sauce 1/2 tablespoon
- white sugar 1/2 tablespoon
- MSG 1/4 tablespoon
- refined salt 2 grams
- water starch 1 tablespoon
- sesame oil 1/4 tablespoon
- salty and fresh
- steamed
- an hour
- simple
Steps for braised pork with mushroom
1
raw material map
2
Roast the skin of the pork belly over fire, scorch the dirt and residual hair, then soak it in warm water until the skin is soft, and gently scrape it off with a knife. Slice ginger, cut green onions into sections, and pat garlic with a knife.
3
Add appropriate amount of water, aniseed, prickly ash, fragrant leaves, cinnamon, onion, ginger, garlic, and cooking wine to boil, add the pork belly, cover the lid, and stew the meat until it is 8 ripe and fish out for later use.
4
Spread the pork belly skin on the soy sauce while it is hot and dry.
5
Use a fence to hold the pork belly skin down and put it into an oil pan and fry it.
6
Cut into large slices 2-3 mm thick for later use.
7
Wash the pleurotus eryngii and cut into large pieces 2-3 mm thick.
8
Put it into a boiling water pot and blanch it, remove it and cool it for later use.
9
Take a bowl, place a piece of pork belly (skin down), a piece of apricot mushroom, and so on on at the bottom of the bowl. Fill the bowl and fill the remaining irregular meat slices and mushroom slices on top. Add soy sauce, soy sauce, cooking wine, and white sugar, add appropriate amount of onion, ginger, garlic, pepper, aniseed, cinnamon, and fragrant leaves, and add 2 hand spoons of raw meat soup.
10
Bring the steamer to a boil, put the piled pork on the drawer and steam it on high heat for 15 minutes, turn to medium to medium heat and steam for another 45 minutes and turn off the heat.
11
Take the pork out of the drawer and pick up the seasoning residue.
12
Decant the soup in the bowl.
13
Buckle the plate onto the meat bowl.
14
Turn over the meat bowl with both hands and place the meat and mushroom slices on the plate.
15
Set the pan on fire, pour in the steamed meat soup, adjust the taste and color, thicken with water starch, and when it is thick and thick, pour in a small amount of sesame oil for later use.
16
Remove the bowl where the meat is stuffed (if you open it too early, it will not keep the heat warm)
17
Pour on the sauce.
18
It's time to serve!braised pork with mushroom Make Tips
The skin of pork belly needs to be burned, and the skin surface is slightly scorched. It is an effective way to effectively remove the sweat and mud smell on the pig skin. Then soak in warm water and add some edible alkali until the skin and surface are soft. Gently scrape with a knife and it will be clean. Just pour in clear water.