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

Braised pork with Pleurotus eryngii

Introduction:

"Today's braised pork is an unprecedented success, and has been praised repeatedly by my husband, saying that it is the most delicious he has ever eaten in his life, even surpassing the famous" Yuanyuan braised pork "in Shanghai. I call it a heartthrob. He should not be polite to me. In the past, he only tasted a few pieces of braised pork anywhere. Today, he ate two-thirds of this big bowl, plus two bowls of rice. Facts prove everything. Let me be proud. O(∩_ ∩) O ha ha ~ "

Production steps:

Step 1: wash the pork and cut it into pieces. Soak it in cold water for 20 minutes. Add a spoonful of cooking wine to the water.

Step 2: cut the Pleurotus eryngii into pieces, blanch it with boiling water, remove and drain.

Step 3: put a small amount of oil in the frying pan and stir fry the pork with small heat.

Step 4: stir out the oil in the pork, take out the meat, and leave the oil in the pot.

Step 5: put in the Pleurotus eryngii, stir fry with the oil until it turns yellow, then take out and set aside.

Step 6: pork into the pot, add onion ginger, soy sauce stir fry color.

Step 7: pour in half a pot of boiling water and a spoonful of cooking wine, add an star anise, a piece of cinnamon, and an appropriate amount of rock sugar, bring to a boil over high heat, cover the pot and turn to low heat to simmer slowly.

Step 8: when the meat is 6, add Pleurotus eryngii and continue to stew.

Step 9: stew until the meat is cooked and rotten, open the lid of the pot, add appropriate amount of salt, and boil until the soup is dry.

Materials required:

Pork: 400g

Pleurotus eryngii: 1

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Salt: right amount

Oil: right amount

Boiled water: appropriate amount

Note: Note: 1, pork with water and cooking wine soaking, can remove blood and taste, can not blanch. 2. Mushrooms have a kind of raw taste, which can be removed by blanching. 3. If the pork stir out a lot of oil, stir fried Pleurotus eryngii before you can pour out some, can reduce a lot of heat. Don't throw away the extra oil. You can make a lot of delicious food. 4. No rock sugar can also use white sugar, rock sugar can make meat red and bright, increase appetite. 5. When stewing, be sure to add boiling water, otherwise the meat will be tight. The taste of Pleurotus eryngii is very good. If you like, you may as well put more. The heat is also very low.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Original

Chinese PinYin : Xing Bao Gu Hong Shao Rou