Grilled pork belly with mushroom
Ingredients: salt,carrot,mushrooms,Flammulina velutipes,white jade mushroom,Pleurotus eryngii,white sugar,cooking wine,soy sauce,Jiang,garlic,oil,soy sauce,sweet sauce,pork belly
Recipe Recommendations
- mushrooms appropriate amount
- white jade mushroom appropriate amount
- Flammulina velutipes appropriate amount
- Pleurotus eryngii appropriate amount
- pork belly appropriate amount
- carrot appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sweet sauce appropriate amount
- white sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Grilled pork belly with mushroom
1
Ingredients: Mushrooms, white mushroom, apricot mushroom, five-flower pork belly, carrot, garlic sprouts.
2
Wash all ingredients, cut carrot, shiitake mushrooms, apricot mushroom, white jade mushroom, and mushroom mushroom into strips (you can leave the mushroom and white jade mushroom without cutting, we only cut them when we have children at home); cut the garlic sprouts obliquely.
3
Put less oil in the pan, add ginger slices and saute until fragrant.
4
Stir fry the five-flower pork belly in the pan until the oil comes out.
5
Cook in cooking wine to remove the fishy smell, then add soy sauce, soy sauce, white sugar, and sweet flour sauce and stir-fry until colored.
6
Then put the carrot in and stir fry first to change color.
7
Then add all the miscellaneous bacteria.
8
Stir fry.
9
Add 1 bowl of water and bring to a boil.
10
Spread the garlic sprouts on the bottom of a dry pot.
11
Transfer the ingredients from the frying pan into a dry pan and bring to a boil.