Northeast dried mushrooms

150g

pork

765 grams

ingredients

oil

of appropriate amount

salt

of appropriate amount

Chinese hard liquor

10ml

sweet sauce made of fermented flour

15g

light soy sauce

20 ml

garlic

30 grams

Welsh onion

20 grams

ginger

3 grams

Star Anise

4 grams

Warm water

of appropriate amount

step

1. dried mushrooms 150g for standby.

2. When the water burns to the bottom of the pot and the wall of the pot, many small bubbles are generated, and the water is a little hot. Turn off the fire for standby.

3. Pour the water into the dried mushroom basin, press the dried mushrooms with chopsticks to soak them all in the water, cover them and soak them until 1 hour. This is the new mushroom of this year.

After soaking mushrooms, wash them one by one, and wash them several times to remove impurities such as grass leaves, leaves, sand and so on.

4. Wash the pork for later use.

5. Slice the pork into thick slices, put 8g of dry starch, and grab well for later use.

6. Onion, ginger, garlic and aniseed are reserved.

7. Slice garlic, ginger and onion and set aside.

8. Add 15g sweet noodle sauce and 20ml soy sauce.

9. Hot pot cools oil.

10. Add aniseed and shallots, stir-fry until the shallots are golden brown, and then take out the shallots.

1 1. Pour the meat slices into the pan and stir fry.

12. Stir-fry pork until it changes color.

13. Add the prepared juice.

14. Stir the meat evenly.

15. Add onion, ginger, garlic and aniseed to saute.

16. Pour the soaked mushrooms into the pot, stir-fry for 2 minutes, then add Chinese liquor and stir-fry for 2 minutes.

17. Add warm boiled water to make it equal to the ingredients, simmer for 30 minutes and turn off the heat.

18. Add a proper amount of salt before stewing, stir well, and the stewed delicious family dishes are out of the pot.

Tips

Wild dried mushrooms in Northeast China are the best match for poultry meat.