The recipe for braised pork and mushrooms?

Hello everyone, I am Xiaonan who loves food. I am very happy to answer your questions!

Braised Pork and Mushrooms is one of our family’s home-cooked dishes. Braised Pork and Mushrooms are red in color, rich in flavor, fat but not greasy.

Preparation of ingredients for braised pork and mushrooms

600 grams of pork belly and appropriate amount of cooking wine

1 handful of dried shiitake mushrooms and 5 rock sugar

1 piece of ginger braised in brown sauce Appropriate amount of soy sauce

1 green onion, appropriate amount of salt

1 star anise, appropriate amount of chicken essence

2 bay leaves

1 small piece of cinnamon

1 clove of garlic

1. Wash the dried shiitake mushrooms with water and soak them in water. Wash the pork belly and cut it into about 3 pieces of meat. Add an appropriate amount of water to the pot and add the pork belly and pork belly. After the cooking wine comes to a boil, cook for 5 minutes, take it out, wash it and set aside.

2. Pour an appropriate amount of oil into the pot and heat it over low heat. Add rock sugar and stir-fry until the sugar color becomes brown. Add the pork belly and stir-fry over high heat. Add onion, ginger and all the remaining spices and continue to stir-fry until the pork belly is brown. Stir-fry the excess oil until the surface of the pork belly is browned, then pour in the water used to soak the mushrooms (do not add the mushrooms), add the braised soy sauce, bring to a boil over high heat, then cover the pot and simmer over low heat for 40 minutes. Add the mushrooms, add salt and chicken essence to taste, and cover the pot. Cover and simmer for another 20 minutes.

Our baby likes to eat braised pork and braised mushrooms with rice soup.

Tips

1. Add mushroom water to braise the braised pork to taste better.

2. You can also replace the mushrooms with potatoes or other ingredients according to your own taste, which will taste delicious.

Braised Pork and Grilled Mushrooms is a dish that all my friends like, but they don’t know how to make it. Today I will share with you how to make it. 750 grams of stuffed meat, wash and cut into pieces, put it in a pot and pour an appropriate amount of water. Bring to a boil over high heat and simmer for a few minutes. Drain, let cool and cut into small pieces. Pour in light soy sauce, very fresh flavor, and cooking wine. Marinate for ten minutes and set aside. Prepare onions, ginger, garlic, and mushrooms, wash and cut into pieces. Set aside. .

1. Heat the pot, pour oil, add shredded ginger, minced garlic and small chili peppers and stir-fry until fragrant. Pour in the marinated meat, add some rice vinegar and sugar. Finally, pour in beer to cover the meat and an appropriate amount of salt. Bring to a boil over high heat, then turn to medium heat and cook for twenty minutes. Stir-fry evenly and pour in the mushrooms. After a few minutes, when the juice is reduced, add some MSG, chopped green onions, take out the pan, and plate the braised pork with mushrooms.

Normally speaking, braised pork is not used to cook mushrooms, because the mushrooms are tender and crispy in texture and can be cooked in a few minutes, while the cooking time for pork belly is usually half an hour to four. About ten minutes. Most of them use potatoes, peas, dried ginger beans, white beans, etc. as auxiliary ingredients, which can not only make the pork belly color and taste, but also allow the auxiliary ingredients to penetrate the meaty aroma.

The taste of braised pork is generally salty and slightly sweet. Occasionally, it can be cooked with the "home-style" flavor of Sichuan cuisine. First fry the rock sugar until it turns into sugar color, cut the pork belly into two centimeter cubes, and stir-fry it in a pot. Frying out excess fat makes the skin of the meat wrinkle, making it easier to color and become tender.

Add cooking wine, fermented glutinous rice, soy sauce, sugar, star anise, cinnamon and other spices, add ginger and auxiliary ingredients and simmer over low heat until the braised pork cake is not rotten, fat but not greasy, brown in color and has a sweet aftertaste!

However, most of the mushroom dishes are salty and umami, white or clear in color, which can retain their fresh aroma to the greatest extent. Adding mushrooms to the three-fresh soup can get twice the result with half the effort!