Braised pork with mushrooms(ci gu shao rou )

Braised pork with mushrooms

Introduction:

"It's been a long time since I ate braised pork last time. I cooked it again yesterday, but I didn't want to eat it. Meat is not very popular in our family now. Instead, my husband talked about Cigu for several days. It seems that it's not so delicious without Cigu. I'm not happy to cook time-consuming dishes like braised pork when I come home from work in the evening, so he didn't eat it all the time. Yesterday he went to buy Cigu and Cigu Meat, made a dish of [Cigu Shaorou] to satisfy his hunger! If at the end of the day, there are still a few pieces of meat left, and all the mushrooms are gone! "

Production steps:

Step 1: remove the hair of the meat tweezers, wash them, blanch them in boiling water until they change color and remove them.

Step 2: remove the remaining hairs again, rinse and cut into cubes.

Step 3: scrape off the skin of the mushroom, wash it and cut it into pieces.

Step 4: smooth the pot with a small spoon of oil and stir fry the onion and ginger.

Step 5: pour in the meat, then pour in a small spoon of cooking wine, stir until the meat changes color.

Step 6: add 1.5 teaspoon of soy sauce.

Step 7: add the right amount of boiling water and two teaspoons of sugar.

Step 8: cover the pot and bring to a boil over high heat, then turn to low heat for about 30 minutes.

Step 9: put the mushroom in.

Step 10: cover the pan and cook again for about 20 minutes.

Step 11: when the mushrooms are cooked, season with a small spoon of salt and chicken essence.

Step 12: collect the juice in a big fire and put it on a plate.

Materials required:

Pork: 450g

Cigu: six or seven

Onion ginger: a little

Oil: one teaspoon

Sugar: two teaspoons

Salt: one teaspoon

Chicken essence: a small spoon

Cooking wine: 1 teaspoon

Veteran: one and a half scoops

Boiled water: appropriate amount

Note: 1, after blanching meat, some hair left in the skin will come out, it will be better tweezers, and found that blanched meat will be cooked faster, but meat with little hair, I generally do not blanch. 2. How much juice you receive depends on you. You can leave more juice if you want to eat bibimbap. 3. The color of the old soy sauce is very deep. You should pay attention to the quantity when you put it. To be honest, this time you put it a little more, because we used our soy sauce all the time.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Ci Gu Shao Rou