1. Wash the fresh mushrooms, remove the stems and cut them into thin strips; wash the pork and shred it; wash the rapeseed; wash and mince the coriander or chives and set aside;

2. Put water in the pot, boil it, add noodles and cook for a while, then add shredded mushrooms and stir, when cooked, add shredded pork, add rapeseed before serving, season with salt, chicken powder, soy sauce, Finally, drop in the sesame oil and turn off the heat, sprinkle with chopped coriander and eat;

A few mushrooms

Half a green pepper

Half a red pepper

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Three hot peppers

A few star anise

A few peppercorns

A few dried chili peppers

Ginger

Salt

Light soy sauce

Cooking wine

Shredded pork

Method

1. Preparation: ① Pickling Make shredded pork. Wash the shredded meat, add a little peppercorns, star anise, chopped dried chilies, shredded ginger, salt, light soy sauce, and cooking wine to marinate for preparation. ② Remove the roots of the mushrooms and cut them into strips and put them on a plate for later use; ③ Prepare the auxiliary ingredients. Wash and dice the green and red peppers, cut the peppers into sections, put them on a plate, then add the peppers, dried peppers, Sichuan peppercorns, and star anise and set aside.

2. Pour an appropriate amount of oil into the pot. When the oil is hot, add the marinated shredded pork and stir fry until it is about medium cooked.

3. Pour an appropriate amount of oil into the pot, add the auxiliary ingredients prepared in step ③, stir fry until fragrant, add mushrooms, add a little water, add salt, chicken essence, light soy sauce, and a little cooking wine stir fry.

4. When the mushrooms are almost cooked, add the previously fried shredded pork and stir-fry together, add water, cover the pot and simmer for a while.

5. Open the lid, stir-fry over high heat to reduce the juice and remove from the pot.

Ingredients: 500 grams of pork ribs (pork belly).

Accessories: 20 grams of shiitake mushrooms (dried).

Seasoning: 15 grams of shallots, 10 grams of ginger, 5 grams of star anise, 15 grams of soy sauce, 15 grams of cooking wine, and 5 grams of white sugar.

Steps

1. Wash and cut the meat into pieces;

2. Soak the mushrooms until soft, remove the stems and cut them in half;

3. Wash the green onions and cut them into sections;

4. Wash the ginger and slice it into slices;

5. Put pork belly cubes, mushrooms, green onion segments, ginger slices and aniseed into the soup pot;

6. Add soy sauce, cooking wine, sugar and appropriate amount of water, and simmer over low heat for 1 hour.

Preparation Tips: Before grilling the pork belly, fry the meat for a while to let the meat produce some oil so that it will not taste too greasy.

Method 2

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Ingredients

Ingredients: 300 grams of pork belly, 6 mushrooms, 5 grams of ginger, 5ML of dark soy sauce, 5ML light soy sauce, 10g sugar, 10g cooking wine, 3 star anise, 5g Sichuan peppercorns, 3 bay leaves, appropriate amount of salt.

Steps

1. Soak the mushrooms in clean water for 30 minutes, and cut off the mushroom heads;

2. Wash the pork, cut into pieces, and drain Reserve the water. After the pot is hot, add the pork and stir-fry the water to remove the oil;

3. Add star anise, pepper, ginger and bay leaves and stir-fry until fragrant, then add dark soy sauce to submerge the color on the meat. Add salt, light soy sauce, white wine, and shiitake mushrooms to the boiling water of the meat. The more white wine you add, the tenderer and more fragrant the meat will be. After stewing, the meat will be fragrant;

4. Cook on high heat for 10 minutes, then turn to medium heat. Stew until the meat is tender.