Chi mushrooms, also known as mongooses, swallowtails, and white chestnuts, are perennial aquatic herbs. It resembles taro but is not as hairy as the skin of taro, and it tastes like chestnuts but is not as sweet as chestnuts, and it is glutinous with a bit of bitterness. Ci mushrooms are rich in starch, protein, fat, vitamins, calcium and phosphorus and other nutrients, especially phosphorus content is higher than taro and potatoes 5 times more than sweet potatoes nearly 11 times higher. In traditional Chinese medicine ci mushrooms have a sweet taste and flatness, raw fluid and moisten the lungs, replenish the middle and benefit the qi, stomach and cough, detoxification and swelling effect.

The most classic way to cook cichlid mushrooms is braised pork, which is a perfect match with the red color of thick oil and sauce, and the softness of the stewed mushrooms and the fragrance of the meat.

Main ingredient: 2 servings

300 grams of pork, 8 mushrooms

Accessories

1 green onion, 1 small piece of ginger, 3 cloves of garlic, 1 tablespoon of cooking wine, 1/2 tablespoon of soy sauce, 1 handful of rock sugar, 2 tablespoons of vegetable oil, water

Step 1

Wash the meat and mushrooms, slice the meat into chunks, and trim the skin of the mushrooms

Step 2

When you are ready to cook, you will be able to cook the meat and mushrooms. p>

Step 2

Put the meat into a pot, add cold water to boil, boil for 2 minutes, pull out and wash, mushrooms into the boiling water to blanch for 2 minutes to remove the bitter taste

Step 3

Put a little oil in the pot, put onion, ginger and garlic stir fry flavor

Step 4

Pour in the pork sautéed for a few moments, add wine, soy sauce and stir-fry evenly, add the water. water

Step 5

Add rock sugar, boil over high heat and cook over low heat for 30 minutes

Step 6

Add mushrooms and cook for another 30 minutes to thicken the broth

Braised pork with mushrooms