Braised Pork with Mushrooms
by Xiaozhi
Favorite
Difficulty
Normal
Time
1h
Serving
2
Scent but not greasy"
1. Sit enough water in a pot to boil, add green onion, ginger, pepper and cooking wine,
2. Boil the meat until it turns white to remove surface impurities and blood foam, remove and cut into pieces,
3. Wash fresh mushrooms and cut each into 4 pieces
4. Pour a little oil into the pot, about 1/2 tablespoon, add pork belly and stir-fry to get the oil. You can stir for a while on low heat until the sides are browned
5. Put the cooked meat out, turn off the heat, let the oil cool slightly, turn on the fire again, put the rock sugar in and start to fry the sugar color
6. The rock sugar is completely melted, and it is brownish-yellow with small bubbles appearing, and the sugar color is good.
7. Stir the pork belly and stir fry for color,
8. Pour in enough boiled water, add green onion, ginger, star anise, nutmeg, grass gram, bay leaf, soy sauce, rice wine, bring to a boil and turn to low heat.
9. Simmer on low heat for about 20 minutes, add salt and chicken essence, continue to simmer for 10 minutes, add the cut mushrooms, and simmer for about 15-20 minutes.
10. The soup is thick and ready to be out of the pot
Tips:It is best to add boiling water when adding the clear soup, so that the meat will not become too tight. The oil must be reduced. After the pork belly is stir-fried, a part of the oil will be produced. It becomes bitter, and the color of fried sugar is to make the meat look better, and the meat is more fragrant and pleasant.
If it’s really bad, just use the old soy sauce. Now the braised soy sauce on the market is pretty good.
