Roasted pork with rice mushrooms
It's been a long time since I last ate braised pork, and I made it again yesterday. It's not that I want to eat meat. The meat is not very popular in our house now, but my husband has been talking about Shigu for several days. The Shigu doesn't seem to be so delicious without the meat. I wasn't happy to cook time-consuming dishes such as braised pork when I came home from work at night, so he never ate it. Yesterday, he specially bought Shigu and meat and made a plate of "Shigu Roast Pork" to satisfy his cravings! In the end, there were still a few pieces of meat left, and all the rice mushrooms were eaten!
Recipe Recommendations
- pork belly 450 grams
- Arrowhead six or seven
- oil a small spoon
- sugar two teaspoons
- salt a small spoon
- chicken essence a small spoon
- cooking wine a small spoon
- soy sauce A tablespoon and a half
- boiling water appropriate amount
- salty and sweet
- burn
- an hour
- ordinary
Steps for Roasted pork with rice mushrooms
1
Remove hair and wash the meat tweezers, blanch them in boiling water until they change color and fish out.
2
Clamp off the remaining hair again, rinse it clean, and cut it into cubes.
3
Scrape the outer skin of the rice mushroom, wash it, and cut it into pieces.
4
Use a small spoonful of oil to smooth the pan, add green onions and ginger and stir-fry until fragrant.
5
Pour in the meat pieces, sprinkle with a small spoonful of cooking wine, and stir-fry until the meat pieces change color.
6
Add a tablespoon and a half of soy sauce.
7
Add appropriate amount of boiling water and two teaspoons of sugar.
8
Cover the lid and bring to a boil over high heat, turn to low heat and simmer for about 30 minutes.
9
Put the rice mushrooms in.
10
Cover the pan and cook again for about 20 minutes.
11
When the rice mushrooms are cooked, add a small teaspoon of salt and chicken essence to taste.
12
After collecting the juice over high heat, serve it on a plate.Roasted pork with rice mushrooms Make Tips
1. After blanching the meat, some of the hair remaining in the skin comes out, making it easier to tweeze. Also, I found that blanched meat cooks a bit faster, though I generally don't blanch meat that has very little hair.
2. How much you reduce the sauce is up to you; you can leave more sauce if you want to eat it with rice.
3. Dark soy sauce adds a very deep color, so pay attention to the amount when using it. Honestly, I added a little too much this time because I have always used the soy sauce produced here.