Braised pork with Pleurotus eryngii(xing bao gu kou rou )

Braised pork with Pleurotus eryngii

Introduction:

"Xingbaogu dunrou" is an innovation based on the previous "meat and vegetable dunrou"; the traditional "meat and vegetable dunrou" is a combination of streaky pork and fried tofu. On the surface, it is an increase in vegetables, but the oil content of fried tofu is still very high. Therefore, I use Xingbaogu to replace fried tofu. Pleurotus eryngii and streaky pork are steamed for a long time. Part of the fat of streaky pork is steamed out. Pleurotus eryngii absorbs the oil of streaky pork and tastes like meat when eating. Streaky pork is blended with the fragrance of Pleurotus eryngii. The combination of the two is perfect. When you eat it, you can feel that the pork is fat but not greasy, and the Pleurotus eryngii is delicious. It is not only appetizing and healthy, but also giving great enjoyment to the taste buds. It is a rare good dish! The combination of Pleurotus eryngii and pork and pork is a perfect combination of alkaline food and acidic food. Pork and pork is rich in nutrition and has a good tonic effect on the body. In particular, Pleurotus eryngii is known as "king of Pleurotus ostreatus", which has the taste of almond and abalone. It's fleshy, fragrant and nutritious. It also has the functions of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, increasing immunity, preventing cardiovascular disease, anti-cancer and beauty. It's a very popular fungus. "

Production steps:

Step 1: raw material drawing

Step 2: roast the skin of pork with fire, scorch the dirt and residual hair, then soak in warm water until the skin is soft, and gently scrape it off with a knife. Slice the ginger, slice the scallion and pat the garlic with a knife.

Step 3: in the pot, add appropriate amount of water, large ingredients, Chinese prickly ash, fragrant leaves, cinnamon, onion, ginger, garlic, cooking wine, bring to a boil, add pork, cover the pot, stew the meat until it is 8, then remove and set aside.

Step 4: dry the pork skin with soy sauce while it is hot.

Step 5: hold the pork skin down with the fence, and fry it in the oil pan.

Step 6: cut into 2-3 mm thick slices for use.

Step 7: wash Pleurotus eryngii and cut it into 2-3mm thick slices.

Step 8: blanch in boiling water, remove and cool.

Step 9: take a bowl, put a piece of streaky pork (skin down) and a piece of Pleurotus eryngii on the side of the bottom of the bowl, and so on. Fill the bowl with the remaining irregular pieces of meat and mushrooms, add soy sauce, cooking wine, sugar, and then add appropriate amount of onion, ginger, garlic, pepper, soy sauce, cinnamon, Xiangye, and add 2 spoons to cook the original meat soup.

Step 10: bring the steamed meat to a boil. Steam the cooked meat in the drawer for 15 minutes. Turn the heat to medium heat and then steam for 45 minutes. Turn off the heat.

Step 11: take the meat out of the drawer and pick up the seasoning residue.

Step 12: decant the soup.

Step 13: buckle the plate on the meat bowl.

Step 14: turn over the meat bowl with both hands and make the meat and mushroom pieces buckle on the plate.

Step 15: set the pot on fire, pour in the steamed meat soup, adjust the taste and color, thicken with starch, when the thickness is appropriate, pour in a small amount of sesame oil for use.

Step 16: remove the meat bowl (it's too early to keep warm)

Step 17: pour in the sauce.

Step 18: dinner is on!

Materials required:

Pleurotus eryngii: 260g

Pork: 450g

Fragrant leaves: 4 pieces

Star anise: 2

Cinnamon: 1 Section

Zanthoxylum bungeanum: 20

Fresh ginger: 3 slices

Garlic: 3 cloves

Scallion: 3 sections

Cooking wine: 1 tbsp

Soy sauce: 2 tbsp

Soy sauce: 1 / 2 tbsp

Sugar: 1 / 2 tbsp

MSG: 1 / 4 tbsp

Refined salt: 2G

Starch: 1 tbsp

Sesame oil: 1 / 4 tbsp

Note: the skin of pork should be burned, and the skin is a little burnt, which is an effective way to get rid of the smell of sweat mud on the pig skin. Then soak the skin with warm water and a little edible alkali until the skin is soft again. Scrape it gently with a knife and then throw it in clean water.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Kou Rou