Braised pork with Pleurotus eryngii(xing bao gu hong shao rou )

Braised pork with Pleurotus eryngii

Introduction:

"There are many people who like to eat the famous braised pork. However, braised pork is fragrant only with streaky pork, and streaky pork is rich in fat, which is often harmful to health. Can be greedy insects often seduce people, from time to time or will do braised meat to eat. In order to be healthy, and also to participate in the new activities of the old dishes, I specially made a different braised meat today. This braised meat is mixed with Pleurotus eryngii, which makes it healthier. Moreover, after adding Pleurotus eryngii, the taste of meat and Pleurotus eryngii can absorb each other and taste better. The old dishes are new. The taste is really different. For those who love to eat meat, try it too. "

Production steps:

Step 1: buy a relatively thin pork, apricot abalone mushroom wash standby.

Step 2: cut the meat into 12-15mm long pieces

Step 3: put cold water into the pot, blanch water to remove the blood foam impurities, and then clean it with hot water to remove the blood foam completely.

Step 4: put the blanched meat into the pan to dry fry without oil,

Step 5: stir until the appearance of yellow, oil also stir fry out some

Step 6: add ginger, star anise and rock sugar and stir fry until fragrant.

Step 7: add June fresh soy sauce and rice wine

Step 8: add water to the meat, bring to a boil over high heat, then turn to low heat to stew for 1.5 hours.

Step 9: cut the Pleurotus eryngii into long strips after cutting

Step 10: in another pot, fry the Pleurotus eryngii in it until the water evaporates, and the two sides turn yellow

Step 11: the meat is very soft and rotten after stewing for one and a half hours. Put the fried Pleurotus eryngii in. If the saltiness is not enough, add a little salt. If it is enough, do not add it

Step 12: collect the juice in a big fire.

Materials required:

Pork: 500g

Pleurotus eryngii: 300g

Yellow rice wine: 50g

Star anise: 2

Rock sugar: 30g

June fresh super soy sauce: 80g

Salt: 1g

Note: 1, meat first fried after boiling, can force out some fat, more healthy. 2. The first way to extract water from Pleurotus eryngii is to use Pleurotus eryngii to inhale the flavor of meat. Moreover, after frying, the original fresh flavor of Pleurotus eryngii is much more delicious than that directly put into it. 3. I choose June fresh soy sauce, or special braised meat, or fresh soy sauce.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Hong Shao Rou