Pork
Mushrooms
Scallions
Ginger
Salt
Sugar
Soy sauce
Powdered pork
Pepper
Chinese cooking wine
Oil
.How to Stuff Pork with Shiitake Mushrooms
1
Pork is first stomped with a little salt, then a little sugar, soy sauce, pepper, and cornstarch. (I choose seven parts lean and three parts fat pork)
2
Shredded green onion
3
Ginger stomped into a paste
4
Ginger, green onion and the puree mixed with the meat stomped
5
Then put into a container and repeatedly wrestle more than thirty times (I usually wrestle about fifty times, so that the meat will be made firm). )
6
Lift
7
And then wrestle it back into the container, and put it into the refrigerator for half an hour after wrestling.
8
Root the shiitake mushrooms
9
Soak and rinse them well and drain them.
10
Stuff the meat into the shiitake mushrooms and press firmly (so they don't fall apart when frying).
11
Stuff all the meat
12
Burn dry water in a pan and put oil in it, when the oil is hot, put the mushrooms on the side with the meat and fry them until they are golden brown. (Because the mushrooms will shrink after cooking, you need to put them on the side of the meat and fry them first, so that the meat and mushrooms won't be separated when you fry them.)
13
Fry the mushrooms on the other side
14
Remove the mushrooms from the pan and cook them in a pan with some soy sauce, water, sugar, and cooking wine until they thicken. (To adjust the flavor of the sauce according to the fried mushrooms, it's best to taste the mushroom meat first before adjusting).
15
After the sauce has thickened, add the mushrooms and stir-fry them for a while
16
Very flavorful and tasty
Tips
1, wrestle the meat to make it firm and have a good texture, and the more you wrestle the meat, the tighter it will be.
2. Fry the mushrooms on the meat side first to prevent the mushrooms from shrinking back and separating from the meat after cooking.
3, cook the sauce and then stir fry the mushrooms is for better seasoning, if you do not like it can be fried and eaten directly.