Roasted pork with bamboo shoots and mushrooms
Ingredients: chicken essence
Recipe Recommendations
- pork belly 1000 grams
- Agaricus bisporus 200 grams
- spring bamboo shoots 300 grams
- onion appropriate amount
- Jiang appropriate amount
- octagonal one
- cooking wine 1 scoop
- salt appropriate amount
- rock sugar 20 grams
- chicken essence a little
- salty and fresh
- burn
- an hour
- senior
Steps for Roasted pork with bamboo shoots and mushrooms
1
Raw materials are as shown, ready.
2
Cut the spring bamboo shoots into oblique pieces, place them in a hot water pot, blanch them in water to remove the astringent taste, remove them, and set aside.
3
Heat the pan with oil, pour in the pork belly, add ginger slices, and stir-fry over low heat to remove the oil.
4
Pour in a spoonful of cooking wine to remove the fishy smell.
5
Pour 2 spoonfuls of straw mushroom soy sauce to color and season.
6
Pour in appropriate amount of hot water (preferably if the meat pieces are included), add an star anise, add appropriate amount of salt, boil over high heat, turn to low heat, cover the pan, and cook for 20 minutes.
7
Open the cover and pour in the blanched spring bamboo shoots.
8
Pour in mushroom bisporus, add spring onion, bring to a boil, turn to low heat and simmer for 30 minutes.
9
Open the lid again, add a piece of rock sugar, cover the pan, and heat on medium heat for ten minutes.
10
Add a little chicken essence to taste, collect the soup, and serve the pan.