Stewed mushroom with five flowers
Ingredients: chicken essence
Recipe Recommendations
- Pig Wuhua 400g
- Pleurotus eryngii of 2
- Green and red pepper powder small amount
- Secret braised sauce two tablespoons
- geranyl several pieces
- onion a
- Jiang a small piece
- rock sugar appropriate amount
- soy sauce a small spoon
- beautiful fresh a small spoon
- salt a little
- Cola a big spoonful
- chicken essence appropriate amount
- black pepper appropriate amount
- dried red pepper of 4
- cooking wine a big spoonful
- salty and fresh
- braised
- several hours
- ordinary
Steps for Stewed mushroom with five flowers
1
Soak pork belly in blood, wash and cut into slices, and control moisture
2
Heat the pan over low heat without putting cooking oil in. Put the meat into the pan. Then drop a few drops of sesame oil and stir the oil in the meat slowly. Use a spatula to turn it over from time to time to avoid sticking to the pan
3
Stir the meat until both sides are browned and serve out, leaving the lard in the pan
4
Cut into slices of apricot mushroom
5
Put it into the lard pot, and it is also slow fire. It is almost golden on both sides.
6
When frying meat or apricot mushroom, you can make braised sauce. Specific ingredients: Li Kum Kee's secret braised sauce, star anise powder, fragrant leaves, dried red pepper, onions, ginger, rock sugar, soy sauce, extremely delicious, salt, cola, cooking wine
7
Wash the pan or change the saucepan, add the meat, pour in the braised sauce, add appropriate amount of cold water, finish the pork, and bring to a boil over high heat
8
Turn to low heat and simmer for 40- 45 minutes to fully force out the oil of the meat
9
Add the pleurotus eryngii and continue to simmer for 10 minutes to fully taste. Turn off the heat without opening the lid and continue to simmer for 5 minutes
10
Load out and plate
11
Leave the soup in the pan, add some delicious flavor, cola, and black pepper powder to heat, add chicken essence and mix well
12
Pour on the toppings, embellishment, and finish the job