Braised Pork with Pleurotus Eryngii

Name: Braised Pork with Pleurotus Eryngii
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 300g Pleurotus eryngii; 50g Rice wine; 2 pcs star anise; 30g crystal sugar; 80g June Fresh Premium Soy Sauce; 1g salt

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Many people love to eat the famous braised pork. However, braised pork needs to use pork belly to fragrant, and pork belly has more fat, which is often unhealthy. But gluttons often seduce people, and from time to time they still cook braised pork to eat. In order to be healthy and to participate in different activities of making new dishes, I specially made a different braised pork today. This braised pork has pleurotus eryngii in it, so that the meat and vegetable match, healthier, and added After Pleurotus eryngii, the flavours of the meat and eryngii mushrooms absorb each other, and the taste is better. The old dishes are newly made, and the taste is really different. Those who love meat, try it too. "

Ingredients

Braised Pork with Pleurotus Eryngii

1. I bought some lean pork belly and washed pleurotus eryngii for later use.

Braised Pork with Pleurotus Eryngii recipe

2. Cut the meat into 12-15 mm rectangles

3. Put cold water into the pot, blanch the water to remove the blood foam impurities, and then wash it with hot water after removing it to completely remove the blood foam.

4. Put the blanched meat in the pan and dry it without adding any oil.

5. Stir until it turns yellow on the outside, and the fat is also stir-fried out

6. Add ginger, star anise and rock sugar and stir fry to create a flavor.

7. Add June Fresh Super Soy Sauce and Rice Wine

8. Add water to submerge the meat, turn to a low heat and simmer for an hour and a half.

9. Pleurotus eryngii, cut into strips with a flower knife

10. In a separate pot, fry the pleurotus eryngii until the water evaporates and both sides turn yellow

11. The meat is very soft and rotten after simmering for an hour and a half. Add the fried eryngii mushrooms. If the saltiness is not enough, you can add a little salt. If it is enough, you don’t need to add it.

12. Just collect the juice over high heat.

Tips:
1. The meat is fried first and then boiled, which can force out some fat and make it healthier.

2. Frying Pleurotus eryngii first uses the scent of the meat to inhale the fragrance of the meat, and after frying, the fresh scent of Pleurotus eryngii is better than stimulated, and it is much more delicious than putting it directly.

3. I chose June Fresh Super Soy Sauce, and I can also use special braised pork or soy sauce with umami flavor.