Braised pork with corn(yu mi hong shao rou )

Braised pork with corn

Introduction:

"My husband said he wanted to eat braised pork. He said it's too hot. Don't be too tired of it. Hehe, it's very demanding. I soaked mushrooms and mixed two corns to make a health preserving version of braised pork. It tastes delicious but not greasy. My husband is very satisfied with it. "

Production steps:

Step 1: cut corn into segments

Step 2: cut the pork into small pieces, put it into the pot with cold water, and blanch the water to remove the blood foam and impurities. Soak mushrooms in advance, cut flowers with a knife.

Step 3: do not put oil in the pot, directly fry the onion, ginger and meat together, until the surface of the meat turns a little yellow, and the oil is forced out

Step 4: add rock sugar and stir fry until colored

Step 5: add 800 ml water to boil,

Step 6: put in corn and mushrooms, bring to a boil and turn to low heat.

Step 7: cook for 20 minutes, then add the soy sauce, add the sauce, and simmer for 40 minutes. To use a small fire, slowly stew, and finally the remaining point of soup can be dried out of the pot.

Materials required:

Pork: 200g

Corn: 2

Mushroom: 100g

Rock sugar: 10g

Braised juice: 30g

Soy sauce: 20g

Note: when loading the plate, you can use corn to encircle the edge, and put the meat and mushrooms in the middle. It is not only healthy but also delicious. When I added water, I added the water to soak the mushrooms, which made the color of the finished product a little black and not good-looking. I hope you don't add it. This water can be used as soup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Mi Hong Shao Rou