Materials:
Ingredients: Tibetan pork and Pleurotus nebrodensis.
Accessories: spices (star anise10g, green pepper 5g, cinnamon, fennel 6g, fragrant leaves 2g, cardamom 2g), dried red pepper, diced ginger and diced garlic.
Seasoning: olive oil, spicy girl sauce, Pixian bean paste, oyster sauce, cooking wine, broth, chicken powder and monosodium glutamate.
Making:
1, 750g of Tibetan pork is cut into strips and blanched in a boiling water pot; 150g of Pleurotus nebrodensis is blanched in boiling water, and the water is removed.
2. Heat 80g olive oil in the pan, add spices (star anise10g, green pepper 5g, cinnamon, fennel 6g, fragrant leaves 2g, cardamom 2g) and stir-fry until the skin is slightly yellow, then add dried red pepper 20g and spicy girl sauce/kloc-.
3. Leave the bottom oil in the pan, add 30g of diced ginger and 30g of diced garlic, stir-fry until fragrant, pour in Tibetan fragrant pig and Pleurotus nebrodensis, add 4g of chicken powder and 2g of monosodium glutamate for seasoning, simmer until the soup is thick, and sprinkle with green garlic stalks.
Three cooking characteristics of Tibetan fragrant pig:
1, rich in gum.
The largest adult Tibetan fragrant pig is only 50 kg. Compared with traditional pigs, it is petite and has a long growth cycle (two years to maturity), so the gum content in the meat is more abundant.
2. Low fat content and thin skin
Pure Tibetan pigs are free-range, with a large amount of activities and a very low fat content. They are especially suitable for making all kinds of small stir-fried dishes and braised dishes, and the taste of the dishes is not greasy at all.
3, the meat is firm
Tibetan pigs have sufficient lean meat content and compact fiber, so the meat quality is smooth, and the meat quality will not be loose because of long stewing and cooking.