Braised Pork
1.
Rinse the dried shiitake mushrooms, add an appropriate amount of water to the bowl, add the dried shiitake mushrooms to soak, peel the garlic cloves and smash, peel and slice the ginger, wash the green onion and cut into sections, wash the baby corn and set aside
2.
Cut the pork belly into 1.5 cm wide pieces (the first knuckle of the middle finger is almost as wide), boil water in a pot, put the meat pieces in after the water boils, boil the blood foam, pick up and drain for use.
3.
Heat the pan with cold oil (only a little oil is needed to lubricate the surface of the pan to prevent it from sticking), and fry the pork belly with lard on a low fire. All four sides of the meat should be fried. After the first side is fried, Put the ginger, onion and garlic in the pot, preferably evenly distributed in the gap between the meat pieces, so that the fragrance is even. After frying, pour out the lard, leaving only a small amount in the pot, and the rest of the oil is reserved for other uses , Then push the meat, ginger, green onion, and garlic to the upper edge of the pot, put rock sugar in the deepest part of the pot, boil the syrup on low heat, and stir while boiling. After cooking it, stir fry a few times for coloring
4.
Pour the cooking wine or white wine, stir fry twice, pour in the light soy sauce, stir fry a few times, take half a bowl of hot water and pour into the bowl of soaked dried mushrooms, and then pour the dried mushrooms and water into the pot. Add the corn shoots and confirm the height of the water surface as shown in the figure. If the water is not enough, you can heat up or hot water. After the high heat reaches the boiling point, turn to low heat and simmer for 30-40 minutes. Pay attention to changes in the amount of water at any time to avoid simmering the pot. After 30-40 minutes, collect the juice on the high heat. The richness of the soup can be according to personal preference.
Tips:
1. Fried oil must be fried on all sides, so that the oil can be forced out to make the meat fat but not greasy, and reduce the intake of excess fat;
2. The water for soaking shiitake mushrooms has a lot of water-soluble nutrients in it, so don't waste it;
3. Any water added after adding soy sauce should be at least warm water, preferably hot water, to avoid thermal expansion and contraction, which can make the meat softer;
4. Friends who are too lazy to fry sugar can add soy sauce directly, but the color of the finished product will be darker, not as good-looking.
