Stewed Pleurotus eryngii with pork(wu hua rou dun xing bao gu )

Stewed Pleurotus eryngii with pork

Introduction:

"Pleurotus eryngii has the crisp and tender taste of abalone and the fresh fragrance of almond. It is delicious to stew Pleurotus eryngii with pork. Even Shu Han, who seldom eats meat, can't resist its charm. Pleurotus eryngii is rich in flesh, crisp and tender in texture. In particular, the stipe tissue is dense, firm and milky white. It can be eaten completely, and the stipe is crisper and smoother than the cap. It is called "king of Pleurotus ostreatus" and "dried scallop mushroom"

Production steps:

Step 1: wash Pleurotus eryngii and cut it into hob pieces;

Step 2: clean the pork and cut it into small pieces;

Step 3: heat the frying pan, add a small spoonful of oil to moisten the pan, pour in the pork, stir fry over high heat until the color of the meat turns slightly yellow, and when there is grease, spray in cooking wine, stir well, add raw soy sauce and old soy sauce, stir well;

Step 4: add Pleurotus eryngii and stir well;

Step 5: pour in hot water, level with the meat surface, bring to a boil over high heat, then turn to low heat and simmer for 45 minutes.

Step 6: open the fire, sprinkle some sugar, mix well, and quickly dry the soup.

Step 7: take out the pot and put it on the plate.

Materials required:

Pork: 250g

Pleurotus eryngii: 6

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Note: 1, stew when adding water must be hot water. 2. You can also stew pork first, and then add Pleurotus eryngii to stew for 15 minutes. In this way, Pleurotus eryngii will retain more of its own flavor.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Dun Xing Bao Gu