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

Braised pork with Pleurotus eryngii

Introduction:

"Braised pork is a great love of meat lovers, but eating too much meat is not good for your health. You might as well try this braised pork with Pleurotus eryngii. A side dish will be better than the main course."

Production steps:

Step 1: Materials

Step 2: Materials

Step 3: wash the streaky pork, blanch it in boiling water until there is no blood, and take out the control water

Step 4: cut into pieces for standby

Step 5: wash Pleurotus eryngii and cut into pieces

Step 6: add proper amount of oil into the pot, add onion, ginger, garlic, star anise, cinnamon, and raspberry

Step 7: stir fry the streaky pork until it is slightly yellow, then remove and set aside

Step 8: leave a proper amount of oil in the pan, add rock sugar and stir fry

Step 9: until the rock sugar is charred

Step 10: add pork and stir well

Step 11: add proper amount of soy sauce

Step 12: stir fry until evenly colored

Step 13: add Pleurotus eryngii and stir well

Step 14: inject clean water, and the material is OK

Step 15: bring to a boil over high heat, turn to low heat and cook for 40 minutes. Season with salt and continue to cook for 30 minutes

Step 16: season with chicken essence

Step 17: season with pepper

Step 18: turn the heat to dry the soup, and then out of the pot

Step 19: Pleurotus eryngii is tender and smooth, pork is fat but not greasy, soft but not rotten

Materials required:

Pork: right amount

Pleurotus eryngii: right amount

Salt: right amount

Old style: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Rock sugar: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: after the sugar color is fried and water is injected, it's better to turn it into casserole. Our casserole is not so big, ha ha, it has a lot of weight

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Xing Bao Gu Hong Shao Rou