Examples of semi-finished pork bellies: Stewed pork bellies with mushroom.
Materials: Processed semi-finished pork tripe, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Lentinus edodes, onion ginger, coriander, pepper and star anise.
1. Wash Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes and Lentinus edodes, and tear them apart for later use.
2. Add a proper amount of water to the pot, add the pork belly to soak the water, then add cooking wine to remove the odor. After the water is boiled, remove the floating foam on it and cook for about one minute.
3. Add water to the pot again, and add pork tripe, ginger slices, onion segments, cooking wine, pepper, star anise, salt and pepper to remove fishy smell. Cut the scallion into horseshoe scallion and slice the ginger.
3. Boil the water and pour it into the pressure cooker. After charging, turn it to a small fire and press it for about 20 minutes.
4. Take out the pork belly and cut it into thin strips.
5. Add an appropriate amount of water to the pot. After the water boils, add Pleurotus ostreatus, Flammulina velutipes and Pleurotus eryngii, and pour them out after the water boils.
6. Add an appropriate amount of vegetable oil to the pot, add onion and ginger and stir-fry, then stir-fry the pork belly, then add the soaked fresh bacteria, then add the pork belly soup (that is, the soup after the pork belly is pressed by the pressure cooker), and if the soup is not enough, add an appropriate amount of water.
7. Stew until the soup is thick and white, then add the right amount of salt and pepper, and stew for another minute to get out of the pot. Sprinkle chopped green onion or coriander on the pan.