Braised pork with Pleurotus eryngii and potato(xing bao gu tu dou hong shao rou )

Braised pork with Pleurotus eryngii and potato

Introduction:

"Braised pork is a dish with five flowers and three layers. After being made, it's delicious. It's fat but not greasy. It can be regarded as one of the most eloquent meat in Chinese cuisine. My braised pork is added with Pleurotus eryngii and potatoes, so that you can enjoy the delicious food without forgetting your health!"

Production steps:

Step 1: prepare pork, potatoes and Pleurotus eryngii and cut them into small pieces

Step 2: cut off the scallion, slice the ginger, and crush the Sufu with a spoon

Step 3: put a little oil and sugar in the frying pan, stir fry the sweet color, add pork, stir fry and color, then put onion, ginger, geranium, tsaokuo, star anise, pepper, do not like spicy can not put

Step 4: stir fry for a while, wait until the fragrance is fully distributed, then add potato and yam to stir fry

Step 5: add Sufu and stir fry

Step 6: stir fry evenly

Step 7: add hot water. It's better to wipe the meat. Bring to a boil over high heat and simmer over low heat for 30 minutes

Step 8: take out the pot and put it on the plate. It's very fragrant. Because of the addition of sufu, the taste is very different

Materials required:

Pork: 300g

Pleurotus eryngii: 100g

Potato: 150g

Onion and ginger: right amount

Sufu: moderate amount

Tsaokuo: moderate amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Sugar: right amount

Note: 1, streaky pork to choose hierarchical, lean or fat meat too much will affect the taste; 2, Sufu itself is very salty, do not add too much salt

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Tu Dou Hong Shao Rou