Name: Braised Keel and Stewed Hericium
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork chop; Some Hericium erinaceus; 2 stages Scallions; 3 slices Sliced ginger; 2 pcs garlic; 2 pcs Dried chili; 6 capsules pepper; Some Cooking Wine; a little bit Soy sauce; Some salt

Braised Keel and Stewed Hericium

by Line line 3896

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The keel is also called the big rib, which is the spine of a pig, with lean meat and less fat. Pork keel contains a lot of bone marrow, and the soft and fatty bone marrow will be released when cooked, which is very suitable for stewing soup.
Among the fungus vegetables, [1] is a relatively rare type, and it is also a valuable edible fungus, which is listed as one of the eight great mountain treasures. Hericium erinaceus has a very good use effect and has a combination of nutrition and medicine.

Hericium and shark's fin, bear's paw, and bird's nest are also known as the four famous dishes. Hericium erinaceus is a large succulent fungus found in deep mountain and old forests. It likes to grow in sections of broad-leaved tree trunks or tree holes. It is white when it is young, and turns into a fluffy yellow-brown when it matures. It looks like the head of a monkey in shape and color, hence the name. Hericium erinaceus is the fruiting body of the hydrangeaceae plant Hericium erinaceus, harvested in summer and autumn. The artificially cultivated fruiting bodies are to be grown to be more than 3 months old, and the fruiting bodies are removed when they are grown, and dried or used fresh. Nature and flavor: sweet, flat in nature. Function: To replenish the spleen and qi, help digestion.

Nutritional and medicinal Hericium erinaceus has a high nutritional content, 26.3 grams of protein per 100 grams, which is twice that of shiitake mushrooms. It contains as many as 17 kinds of amino acids, of which 8 are needed by the human body. Hericium contains 4.2 grams of fat per 100 grams, which is a veritable high-protein and low-fat food, and is also rich in various vitamins and inorganic salts. Hericium erinaceus can increase appetite, enhance gastric mucosal barrier function, increase lymphocyte transformation rate, and enhance white blood cells. Therefore, the human body can be improved."

Braised Keel and Stewed Hericium

1. Rinse the dried Hericium erinaceus and soak in water for 1 hour. After soaking, cut off the blackened roots.

2. Squeeze the soaked Hericium edodes into clean water,

3. Then soak in water, repeat 2 or 3 times

4. Tear into small pieces, boil in a pot for 5 or 6 minutes, turn off the heat and let cool.

5. Pork spine bones are also called big ribs and keels, chopped into small pieces and rinsed.

6. Add water that has not been drained (more water) to the soup pot, add 3 slices of ginger, 5 peppers, and 1 spoon of cooking wine to boil.

7. Skim the scum, cook for about 5 minutes, remove a large row and rinse in hot water, filter the soup for use.

8. Great drainage to control water.

9. Prepare 3 slices of ginger, 2 slices of green onion, 2 cloves of garlic and cut into thick slices, remove the seeds of dried chili and cut into slices, and 7 to 8 peppers.

10. Put a spoonful of oil in the wok, about 10 grams. Add 5 grams of sugar, low heat

11. Heat over low heat until the sugar forms a dense bubble.

12. Stir fry in large rows.

13. Add the green onion, ginger, garlic and chili pepper as shown in Figure 9 and stir fry.

14. Then add a tablespoon of cooking wine

15. Add the spare ribs soup that has just been filtered, and a few drops of soy sauce. After boiling, add proper amount of salt, don't add too much salt. You can add more soup, not enough water. The soup is very tasty and delicious.

16. Simmer on low heat for about 20 minutes or put it in a pressure cooker and simmer. After the pressure cooker is aired, let it fire for 5 or 6 minutes at a minimum, and then open the lid after it is naturally deflated. Pick out the green onion, ginger, garlic and chili.

17. Sprinkle with chopped chives when eating. The soup tastes unusually delicious

Tips:
The Hericium erinaceus needs to be soaked several times and squeezed out the soaking repeatedly. You can taste it and eat it without bitterness.