Hello everyone I'm Nan who loves food and I'm very happy to answer your question!

Braised pork with mushrooms is one of our home cooking, braised pork with mushrooms has a reddish color, rich flavor, fat but not greasy, meat but not firewood, not greasy, men and women of all ages.

Braised pork roasted mushrooms prepared ingredients

600 grams of pork with five pancakes, moderate amount of wine

1 handful of dried shiitake mushrooms, 5 pieces of rock sugar

1 ginger, 1 piece of braised soy sauce, moderate amount

1 large onion, moderate amount of salt

1 star anise, moderate amount of chicken essence

2 slices of coriander

Cinnamon, 1 piece of cinnamon

1 clove of garlic.

1, dry shiitake mushrooms cleaned with water and put into the water to soak open, pork cleaned and cut into 3 inside or so of the meat, add the right amount of water into the pot of pork, cooking wine boiled for 5 minutes and then fished out and washed and set aside.

2. pot pour into the appropriate amount of oil heating on low heat into the rock sugar stir fry sugar color put pork to high heat and stir fry, put onions, ginger and all the remaining spices and continue to stir fry the excess oil in the meat, stir fry until the surface of the meat burnt brown and then poured into the soaking mushrooms of the water (mushrooms do not put) add the red hot soy sauce on high heat to boil and then covered with a pot lid to a low heat stew for 40 minutes into the mushrooms to add salt seasoned with chicken essence, covered with a pot lid. Stew for another 20 minutes can be.

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

Tips

1. Add mushroom water to roast pork taste better.

2. You can also replace the mushrooms with potatoes or other ingredients according to your taste.

Braised pork roasted mushrooms this dish friends like, but will not do, today I share the practice with you, the former sandwich meat 750 grams, cleaned and cut into the pot pour the right amount of water, high heat boil a few minutes to drain and cooled into small pieces, loaded into a pot pour soy sauce, taste of fresh, wine marinade for ten minutes standby, ready to prepare onion, ginger, garlic, mushrooms washed and cut into pieces standby.

One. The pan is hot and pour oil, add ginger, garlic and small chili pepper stir-fried and poured into the marinated meat and then add a little rice vinegar, sugar and finally poured into the beer did not exceed the meat, salt appropriate amount of fire boil and then turn to medium heat to cook on the twenty minutes stirring evenly and pouring into the mushrooms, after a few minutes of juicing with a bit of monosodium glutamate, green onions out of the pot to plate the mushrooms braised meat is done.

Usually speaking, braised pork is usually not used to burn mushrooms, because the texture of the mushrooms is tender, crisp and fresh, burned to a few minutes to be cooked, while the meat is usually burned in half an hour to forty minutes or so. Most of the potatoes, bowls of beans, dry ginger beans, white beans, etc. as auxiliary ingredients, that is, to make the five-flower meat color and flavor, but also allow the auxiliary ingredients have the flavor of the meat seepage.

The taste of braised pork is generally salty and slightly sweet, and occasionally can also be used in Sichuan cuisine, "home taste" to cook, the first icing sugar fried sugar color, pork cut two centimeters square, into the pot to stir-fry excess fat, so that the meat skin wrinkled, and thus more likely to be colorful and soft. Seasoned wine, mash, soy sauce, sugar color, anise cinnamon and other spices, plus ginger and auxiliary ingredients simmering on low heat until the braised meat po and not rotten, fat and not greasy, brownish-red in color, back to the sweet aftertaste!

However, the mushroom series of dishes are mostly salty and fresh taste, the color white or clear, can maximize the retention of its fresh flavor, three soup with mushrooms can play a half-hearted!