Braised Pork Belly with Tea Tree Mushroom
by kiss war girl
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Ingredients: pork belly, tea tree mushroom Seasoning: rock sugar, soy sauce, cooking wine, salt, 1 star anise, 1 section of cinnamon, green onion, sliced ginger, dried chili, bay leaves
2. Cut pork belly into square pieces: soak dried tea tree mushrooms in water for more than 5 hours. (Don't throw away the soaked water)
3. Put rock sugar in the pot and stir fry. At this time, adjust the heat to medium and low heat to prevent the rock sugar from frying.
4. When the rock sugar melts and starts to appear golden yellow, turn the heat to a minimum and stir the syrup until the rock sugar is completely melted and brown-red syrup appears in the pot, add the pork belly and stir fry until it is colored.
5. Add the shallots and ginger slices, cook the cooking wine and soy sauce, stir-fry the pork belly, until the pork belly has no excess water analysis, and the color becomes a little darker.
6. Add the remaining green onion and ginger, add dried chili, star anise, cinnamon, bay leaves and other spices, pour the tea tree mushroom water over the meat.
7. Bring the soup to a boil over high heat, then transfer to a casserole with a medium-low heat and cover, and simmer for 40 minutes until the meat is ripe.
8. Add the tea tree mushrooms, mix well and continue to cover and simmer for 10 minutes, until the tea tree mushrooms are soft and rotten. When the meat is crispy, turn it to a high heat and drain the remaining soup.
