Braised Pork with Mushrooms

Name: Braised Pork with Mushrooms
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Pork belly; 100g Dried shiitake mushrooms; 10 pieces Dried chili; 3 slices ginger; 2 capsules star anise; 1 short section Aniseed; 1 Bay leaf; 2 tsp Soy sauce; 2 tsp salt; 100g crystal sugar

by Xiaochun's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Today’s meat stew was very successful, and I think the filming was very good. Haha, it seems that I haven’t had a film that I thought was a good film for a long time. The film I filmed today made the fat part of the meat crystal clear. The feeling is true. The skin of today’s meat stew is very strong, and the fat part of the meat melts in the mouth. It is very fragrant, especially with the addition of my favorite shiitake mushrooms. The fragrance of the shiitake mushrooms penetrates into the meat, giving it a different taste. Moreover, the mushrooms absorb the oily aroma of the meat, and they will not look so chaotic. The mushrooms are basically eaten by me!

Braised Pork with Mushrooms

1. Pork belly cut into mahjong pieces

2. In a pan under cold water, boil, boil for about 5 minutes, blanch the blood and impurities

3. Wash the shiitake mushrooms several times in advance, then soak

4. Prepare ginger, star anise, cinnamon and bay leaves, dried chili

5. Pour oil in the pot, add rock sugar, slowly fry the sugar into caramel color on low heat

6. Pour the meat into the wok, slowly fry for color, and fry for a while to stir-fry the excess fat

7. Pour the spices prepared in step 4 and stir-fry for 2 minutes to let the aroma penetrate into the meat

8. Pour enough boiling water

9. Put in 2 teaspoons of dark soy sauce

10. Add 2 tablespoons light soy sauce

11. Then put the shiitake mushrooms, and put the water for soaking the shiitake mushrooms into the pot

12. After half an hour of simmering on medium and low heat, put 2 teaspoons of salt, and simmer for 20 minutes until the meat is soft and the juice thickens.

Tips:
1. When the meat is blanched, it is easier to force bleeding and impurities in the cold water pot;
2. Put hot water when stewing the meat, because the meat is hot, it is not easy to stew when it is put in cold water and the meat is tight;
3. Clean the mushrooms first, so that the water for soaking the mushrooms will not be very dirty. When the meat is stewed, it will be more fragrant if it is stewed with water;
4. The seasoning is added according to my taste, so you can master it according to your taste.