Braised pork with mushrooms(xiang gu men wu hua rou )

Braised pork with mushrooms

Introduction:

"Lentinus edodes is a kind of fungus food with high protein, low fat, polysaccharide, amino acids and vitamins. Wuhua meat tastes sweet and salty, and its nature is flat. It enters the spleen, stomach and kidney meridians. It can nourish the kidney and blood, nourish yin and moisten dryness. I haven't cooked these two materials together at ordinary times. Today I want to have a try. I didn't expect the effect to be surprisingly good. It's very fragrant. The meat is fat but not greasy, and the mushroom is tender and chewy. "

Production steps:

Step 1: soak mushrooms in cold water for 30 minutes, wash and cut them in half.

Step 2: remove the fine hair of streaky pork, wash it, wash garlic and ginger separately, and cut ginger into shreds.

Step 3: take out the pressure cooker and wash it. Pour in pork, garlic and shredded ginger.

Step 4: pour in the mushrooms.

Step 5: add salt, five spice powder, soy sauce, soy sauce, appropriate amount of water and stir evenly.

Step 6: after marinating for 30 minutes, cover the pot and turn to low heat to simmer for 10 minutes.

Materials required:

Pork: 800g

Mushroom: 12

Garlic: right amount

Ginger: right amount

Water: moderate

Soy sauce: moderate

Old style: moderate

Five spice powder: appropriate amount

Salt: right amount

Note: 1, as mushrooms absorb water, so to a little water, so as not to burn pot paste. 2. After turning off the fire, keep the pot away from the gas stove to avoid stewing the pork in the afterheat.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Men Wu Hua Rou