Stewed pork with mushrooms(xiang gu niang rou )

Stewed pork with mushrooms

Introduction:

"I think it's delicious when I eat the mushroom meat in the restaurant, but it's too greasy, too oily. I went home to improve myself. I added cabbage. It tastes very good. The meat is juicy. The mushrooms are smooth and tender. The cabbage is fresh and tasty. It's not greasy. Ha ha, I don't take such a boast. Don't pat it. Don't pat it. Ha ha ha. "

Production steps:

Step 1: cut the cabbage into strips and cook it in broth with a little salt.

Step 2: take out the cabbage and set aside the plate, and keep the soup.

Step 3: minced ginger in minced meat, delicious, salt, five spice powder, chicken essence, mix well, stir hard.

Step 4: brew the meat stuffing into the washed mushrooms.

Step 5: put a little oil in the pot, pat the meat noodles with cornmeal, put it in the pot and fry it over low heat for 2 minutes.

Step 6: turn over and fry for another 2 minutes.

Step 7: add the cabbage soup and cook for another 3 minutes.

Step 8: take out the mushrooms and put them on the cabbage. Thicken the sauce in the pot and pour it on the cabbage.

Materials required:

Lentinus edodes: right amount

Meat stuffing: right amount

Cabbage: moderate

Soup: right amount

Ginger powder: appropriate amount

Delicious: moderate

Salt: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Note: nagging about: when buying mushrooms, try to pick thin, uniform and flat, wash mushrooms can put water in the basin, add a little salt, put the mushroom fold face down on the water, so that the dirty things in the mushroom will precipitate into the water (TIPS oh) meat should be thinner, no soup can be added with water, soup powder can also be.

Production difficulty: unknown

Technology: decocting

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Xiang Gu Niang Rou