Braised beancurd with agaric slices(mu er rou pian shao fu zhu )

Braised beancurd with agaric slices

Introduction:

Production steps:

Step 1: prepare raw materials

Step 2: slice the lean and fat meat separately, chop the scallion and garlic

Step 3: soak Auricularia auricula and Yuzhu, wash them clean, and cut Yuzhu obliquely

Step 4: heat the pan over low heat and put in the fat slices

Step 5: stir fry lard

Step 6: add lean meat

Step 7: Fry lean meat until discolored

Step 8: add Zanthoxylum bungeanum flour, large material flour and dried ginger flour respectively, stir fry the flavor, and then add onion and garlic

Step 9: stir fry onion and garlic in soy sauce after fragrant, and use soy sauce for coloring

Step 10: stir fry Auricularia auricula for a while, add a small amount of warm water (in order to make Auricularia auricula cooked quickly)

Step 11: when the fungus is ready to be cooked, add the soaked Yuzhu, do not stir fry, let the hot gas of the fungus steam Yuzhu (ensure a small amount of soup at the bottom of the pot), taste the taste of Yuzhu, and then add appropriate amount of salt to stir fry

Step 12: stir well and you can get out of the pot

Materials required:

Pork: moderate

Auricularia auricula: right amount

Yuzhu: right amount

Scallion: Half Root

Garlic: one head

Chinese prickly ash noodles: right amount

Large material surface: appropriate amount

Dried ginger noodles: right amount

Soy sauce: right amount

Salt: right amount

Note: 1. I didn't submerge the lean meat in advance, which will make the taste hard but chewy. Like soft can first use cooking wine, starch flooding system, if not flooding system, try to shorten the process of frying lean meat, so that the meat can be soft. 2. Fungus and Yuzhu can be blanched with water first, and chicken essence or monosodium glutamate can be added when they are out of the pot. I don't add them. 3. Those who like fat meat can make fat meat produce less oil, while those who don't like fat meat can make it all into oil. They can also fry lean meat with mixed oil, but they don't have the fragrance of fat pork.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mu Er Rou Pian Shao Fu Zhu