Stewed pork with mushrooms(xiang gu niang rou )

Stewed pork with mushrooms

Introduction:

"This dish has been cooked, steamed and fried before. It's very delicious. This time, it's changed. It's directly put in the pot without adding oil. When it's cooked in low heat, the mushroom and meat are perfectly combined. It's simple and convenient! The only point is that the requirements for the pot are relatively high, and the thick bottom pot with better water locking effect is needed. If you don't have such a pot, you can try it with an old-fashioned pressure cooker. It should also be made. "

Production steps:

Step 1: remove the roots of fresh mushrooms and wash them.

Step 2: mince the pepper.

Step 3: three fat seven thin meat with onion and ginger on the chopping board.

Step 4: 4. Add Chinese cooking wine, soy sauce, oyster sauce, salt and sugar to the meat stuffing.

Step 5: seal with cooking oil and marinate for a few minutes.

Step 6: brew the meat in the mushroom one by one, and put it directly in the small pan.

Step 7: simmer over low heat for 10 to 15 minutes.

Step 8: after opening the cover.

Step 9: pour in the prepared minced pepper.

Step 10: when out of the pot, put the mushrooms on the plate one by one, and pour the soup in the pot.

Materials required:

Lentinus edodes: right amount

Meat stuffing: right amount

Color pepper: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: moderate

Cooking oil: proper amount

Oyster sauce: right amount

Note: 1, if you use dried mushrooms, you need to bubble in advance. 2. Clean mushrooms, add a spoonful of flour, soak first and then grasp, wash very clean. 3. If you've never done this before, try it with a small fire. 4. Meat can not be too thin, too thin, bad taste is not fragrant.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Niang Rou