Braised pork with Auricularia auricula(huang hua mu er shao rou )

Braised pork with Auricularia auricula

Introduction:

"Daylily is rich in nutrients needed by the brain and nervous system, and has the effect of" calming the five internal organs, benefiting the mind and improving the eyesight ". Auricularia auricula is rich in protein, iron, phosphorus, vitamin B and other nutrients needed for brain health, and the content of vitamin B2 is much higher than that of vegetables. It goes without saying that the nutrition and efficacy of pork are well known by people on earth. If you eat this dish frequently, it can strengthen the brain and calm the nerves and increase intelligence. "

Production steps:

Step 1: all materials are ready;

Step 2: soak day lily in hot water and clean it;

Step 3: soak Auricularia auricula in hot water, remove the pedicle, wash and tear it to your favorite size;

Step 4: cut pork into small pieces, wash other ingredients, slice ginger and chop garlic;

Step 5: heat the oil in the pan for 6 minutes, stir fry garlic and red pepper until fragrant;

Step 6: add pork and stir fry;

Step 7: add cooking wine, sugar, soy sauce, and continue to stir fry and color;

Step 8: add star anise, cinnamon and fragrant leaves to stir fry the fragrance;

Step 9: pour in the soup or water which is equal to the pork, cover the pot and cook over low heat until one third of the juice is left (about 20 minutes, adjust according to the size of each fire);

Step 10: after collecting most of the juice, continue to add black fungus and day lily to stir fry;

Step 11: medium and small fire until the juice is completely collected;

Step 12: season with a little salt before leaving the pot.

Materials required:

Lean pork: 200g

Day lily: 50g

Auricularia auricula: 50g

Red pepper: 5

Fragrant leaves: 3 pieces

Cinnamon: 1 small piece

Star anise: 3

Garlic: 3 cloves

Ginger slices: 3

Sugar: 1 / 3 tbsp

Cooking wine: 1 tbsp

Raw soy sauce: 1 tbsp

Soy sauce: 1 / 2 tbsp

Salt: right amount

Note: 1. Black fungus is easy to stick to the pot in the process of burning, and it can prevent burning and taste crispy when put behind it; 2. Day lily is easy to burn, and it can keep its shape when put into it at last, and it won't be too salty because it is too tasty; 3. It's best to choose the kind of pork that is three parts fat and seven parts thin, all of which are lean meat and easy to burn.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Huang Hua Mu Er Shao Rou