Main Ingredients

One pound of pork belly

Three Coprinus comatus

One piece of ginger

Add as much garlic as you like

10 pieces of rock sugar

Appropriate amount of light soy sauce

Appropriate amount of cooking wine

How to make Braised Pork and Roasted Coprinus Mushrooms

1. First cut the meat into pieces and blanch it in boiling water

2. Put the blanched meat into the pressure cooker and press it for five minutes. Remember that it can be pressurized for up to five minutes. When the time is up, you don’t need to suffocate it to release the air.

3. While the pressure cooker is pressing the meat, add the ingredients. Get ready~ Cut the Coprinus comatus into pieces...Ginger and garlic for later use

4. When the meat is ready, light the fire, pour in the oil and wait until the oil is hot. Add the rock sugar. There is something to note here. Don’t let the oil be too hot when it is warm. You can pour in the rock sugar. Stir the rock sugar until it turns brown. When it turns brown, pour the meat into the pot...be careful of the high temperature...the oil will splash all over

5. When the meat is in the pot, The meat is dyed yellow by sugar. Pour into a large bowl of water, add ginger-garlic cooking wine and light soy sauce, stir well, cover the pot and cook for five minutes. Pour in the prepared Coprinus comatus

6. Until the pot is filled with After the juice is collected, add salt, seasonings, and thicken the sauce. It takes about 20 to 30 minutes to collect the juice. A bowl of fragrant but not greasy, bright-colored braised pork will be ready! If it looks good, sprinkle some chopped green onion

7. The purpose of using a pressure cooker here is to allow the meat to be better absorbed...the meat pressed in the pressure cooker is soft, fragrant and waxy, not greasy, and the lean meat is also delicious, not Tooth sealing

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