Braised Pork with Mushrooms

Name: Braised Pork with Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Pork belly; 30g Vegetable oil; A handful crystal sugar; Several petals garlic; piece Fresh ginger; 20g White wine; 2 star anise; a little salt; bowl Soaked small shiitake mushrooms; Some Shimizu

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There are also many ways to cook braised pork in my home. Especially now that the big fish and big meat are eaten every day, add some ingredients to the braised pork to make another dish very fragrant and rich.
The braised pork can be replaced differently according to the taste and seasonal vegetables. Potatoes, winter melon, winter bamboo shoots, spring bamboo shoots, dried plums, dried vegetables...everything, with a little bit of thought, can let the family eat deliciously by using the "guanger" of the braised pork!
Today’s braised pork dish is cooked with small mushrooms. The small shiitake mushrooms are tender and easy to cook, so cook the meat for about 15 minutes before putting it in the same cooking. Don't waste the water used to soak the mushrooms. It will be burned with the meat to add fragrance and nutrition. "

Braised Pork with Mushrooms

1. Wash the pork belly and cut into small long pieces one centimeter thick

2. Garlic cloves, ginger cubes, star anise are ready

3. Put a little oil in the wok, put the rock sugar in the wok, and fry on medium and low heat to make a dark brown

4. Put the pork belly pieces into the sugar color and stir fry so that each piece of meat can be stained with sugar color

5. Stir-fry the meat on medium heat, wait until the fat part of the meat becomes transparent, and the whole meat becomes tighter, and the sugar color is evenly attached to the surface of the meat

6. Pour a little white wine along the side of the pot, the Erguotou wine I used

7. Continue to stir fry and put the garlic, ginger and star anise into the pot

8. If the sugar color is good, the meat will be evenly colored, so you can leave out the soy sauce; if the sugar color is not enough, the meat will turn white; if you prefer a heavier color, you can add a little braised soy sauce according to your taste; pour in hot water, Put the meat off, then cover and simmer for 15 minutes

9. Put the small mushrooms into the pot, pour the water for soaking the mushrooms into the pot along the side of the pot

10. Sprinkle some salt according to the taste, stir evenly, close the lid, and continue to simmer for about 50 minutes on low heat

11. Slightly accept the juice, out of the pot

12. So fragrant

13. A bowl of rice

Tips:
When frying the sugar color, the sugar must be fried until dark brown, so that the meat will be evenly colored, so you don’t need to put soy sauce; the meat must be fried until the fat part is transparent, and the meat must become tight and hard. The oil inside is forced out, and it is not greasy to eat; it can be fried with rock sugar or granulated sugar; the effect of using white wine or rice wine is better than cooking wine; simmering on low fire; guaranteed time is about 1 hour, the meat is fragrant and chewy ; If you want to eat the crispy taste that melts in your mouth, you can put the meat into a large bowl, cover with plastic wrap, and steam for about 30 minutes.