Sauté ed meat with mushrooms
First, raw materials:
1. Material: Agaricus blazei 200g, streaky pork 200g.
2. Seasoning: lard, salt, soy sauce, starch, spiced powder, chopped green onion, Jiang Mo, garlic, monosodium glutamate and broth.
Second, the method:
1. Pork belly is cut into small pieces, and hazelnut mushrooms are torn into small pieces.
2. Heat the oil in a spoon, add chopped green onion, Jiang Mo and garlic slices, add meat slices and allspice powder and stir fry.
Add hazelnut mushroom, soy sauce and salt, stir-fry, add appropriate amount of broth, adjust the taste, stir-fry, add monosodium glutamate, thicken water starch and pour oil into the spoon, and serve.
Braised pork with hazelnut.
Choose two pounds of forearms, three ounces of raw nuts and a proper amount of hazelnuts. Soak the meat and wash it for use. Wash it and take it off for later use. Cut the meat into one-inch square pieces, then immerse it in cold water and put half a cup of cooking wine in the water.
Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. After boiling, remove the blood. Drain water for later use.
Put the pot on the fire and add the vegetable oil. When the oil is hot, add onion, ginger, garlic and pepper and stir-fry the meat. Adding vinegar evenly will make the meat fluffy and easier to paste. Dry hawthorn has better effect.
The fragrance is more intense. Add the right amount of soy sauce or soy sauce, soy sauce and sugar in turn, and dare to put it. The amount of sugar is about one or two sugars per catty of meat. Brown sugar is the best sugar, which has better color and nutritional value than white sugar.
The taste of sugar is the key to cooking this dish. Continue to stir fry After coloring evenly, add water. As a dish of braised pork, water is the most important. Put the water away at once, and don't boil it dry. Water should submerge the meat and rise more than an inch.
Pour in the prepared raw nuts and hazelnuts, bring to a boil over high heat, and stew over medium heat. Braised pork should not be over fire. Check it from time to time to be careful that the soup will dry up. After collecting the soup, pour it into the pressure cooker.
At this time, add a proper amount of salt, continue to burn for about a quarter of an hour, turn off the fire, and prepare a pure braised pork, which not only retains the flavor of pork, but also has very good color, flavor and nutrition, and is suitable for the elderly and children.
Braised mushrooms with pork belly
Ingredients-soy sauce, aniseed, cinnamon, sugar, Shaoxing wine, balsamic vinegar (old vinegar is also acceptable), onion, ginger slices, soybean oil, that's about it.
Peel the pork belly, of course, the more layers, the better, then cut it into small strips, add oil to the wok, and stir-fry the cut pork belly with onion and ginger slices when it is ripe.
After the meat turns white, add sugar and soy sauce to stir-fry and color, then add Shaoxing wine and continue to stir-fry. After Shaoxing wine comes out, add a little vinegar, stir-fry for a few times, add water, and put aniseed and cinnamon together.
When the water gradually boils, remove the foam, and the fire turns to medium fire in about 15 minutes. Add hazelnuts and cook 15 minutes, then turn down the heat and continue to cook. It should be noted here that hazelnuts should be soaked and washed half a day to one day in advance.
After an hour of low heat, the pork belly should be cooked. Pick it up with chopsticks to see if it shakes. If it is, it means that the food is ripe.
Usually cook for a while, so that the fat in the pork belly is not greasy and tastes good.
The answer is not appropriate, please adopt it! ! ! ! ! ! ! ! ! ! ! !