Braised Pork Belly with Tea Tree Mushroom
1.
Wash the dried tea tree mushrooms and soak them in water in advance.
2.
Put the pork belly in boiling water and cook until it is broken, and the chopsticks can be inserted by lightly poke, and no blood flows out.
3.
Slice green onion, ginger and garlic, and shred dried chili. One spoon of soy sauce, one spoon of vinegar, one spoon of cooking wine, one spoon of oyster sauce, starch and water, mix into the sauce. I also put rock candy in the sauce.
4.
Cut the boiled pork belly into long strips, remove the roots of the soaked dried tea tree mushrooms, cut them into appropriate lengths, and shred the red and green peppers.
5.
Warm the pan with cold oil (the bottom oil will be a little less, because the pork belly will be oily after a while). After the oil is hot, add the pork belly and fry until the fat is spit out.
6.
Pour in green onion, ginger and garlic slices, dried chili shreds and pepper and stir fry until it tastes good.
7.
Add tea tree mushrooms and fry them until they are broken.
8.
Pour the sauce along the side of the pan and stir fry until the water boils.
9.
Turn to the lowest heat, cover the pot and simmer until soft and rotten to your liking. (I simmered for more than an hour, during which I watched two episodes of "One Piece" and took a shower. O(∩_∩)O)
10.
Turn the heat to collect the juice.
11.
Add green and red peppers, mix in appropriate amount of salt according to personal taste, and stir well.
12.
Turn off the heat, add MSG and stir well.
Tips:
The time for braising the meat can be flexibly controlled by yourself. If you want to be softer, the braising time will be longer and the amount of water should be larger; put the green and red peppers last, and don't fry them for a long time; if the sauce is saltier, you can leave it without salt; If you like to put spices such as star anise, cinnamon and cloves, there is no problem. In short, you think it tastes delicious, just feel free. (^_^)
