Stewed pork belly with tea tree mushrooms
By SvenHilll
Ingredients: soy sauce,salt,tea tree mushroom,pork belly,ginger slices,cooking wine,rock sugar,onion,octagonal,cinnamon,dried chili,geranyl
Recipe Recommendations
- pork belly appropriate amount
- tea tree mushroom appropriate amount
- octagonal one
- cinnamon 1 segment
- rock sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- dried chili appropriate amount
- geranyl appropriate amount
- salty and sweet
- burn
- several hours
- simple
Steps for Stewed pork belly with tea tree mushrooms
1
Ingredients: pork belly, tea tree mushroom seasoning: rock sugar, soy sauce, cooking wine, salt, 1 star anise, 1 piece of cinnamon, spring onion, ginger slices, dried peppers, fragrant leaves
2
Cut pork belly into square pieces: soak dried tea tree mushrooms in clear water for more than 5 hours. (Don't throw away the soaked water)
3
Put the rock sugar in the pan and stir fry. At this time, adjust the heat to medium to medium heat to prevent the rock sugar from being fried.
4
When the rock sugar melts and begins to appear golden, turn the heat to the minimum and keep stirring the syrup until the rock sugar completely melts. When brown-red syrup appears in the pan, add the pork belly and stir fry until it is colored.
5
Add green onions and ginger slices, cook cooking wine and soy sauce, and stir-fry the pork belly well to give off the aroma until there is no excess water in the pork belly and the color becomes slightly darker.
6
Add the remaining onions and ginger, add dried peppers, star anise, cinnamon, fragrant leaves and other spices, and pour the tea tree mushroom water over the meat pieces.
7
Bring the soup to a boil over high heat, then transfer to a casserole, cover with low heat, and simmer slowly for 40 minutes until the meat is ripe.
8
Add tea tree mushrooms, mix well, and continue to cover and simmer for 10 minutes until tea tree mushrooms are soft and rotten. When the meat pieces are crispy, turn to a high fire and drain the remaining soup.