Braised Pork with Soy Mushroom

Name: Braised Pork with Soy Mushroom
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Nameko Mushroom; 550g Pork belly; 1 tsp salt; 2 tablespoons Soy sauce; 10g crystal sugar; 3 slices ginger; 1 piece star anise; 2 tablespoons Doubanjiang; 1 stage Green onions; 1 piece Tsaoko; 3g clove; 1 Bay leaf; 3 spoons Rice wine

by Mei is still

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

: 200 grams of dried Huazi mushroom, 550 grams of pork belly with skin. Seasoning: 1 scallion, 3 slices of ginger, 1 star anise, 1 fruit, 3 grams of cloves, 1 slice of bay leaves, 10 grams of rock sugar, 3 spoons of rice wine, table salt 5 grams, 15 grams of Haitian Toudao soy sauce, 10 grams of Haitian bean paste

Braised Pork with Soy Mushroom

1. Wash the dried koi mushrooms and soak in water for 2 hours

2. Wash pork belly and cut into cold water pot, add a spoonful of rice wine, blanch

3. Heat the pan with cold oil, put rock sugar, when the rock sugar melts and changes color, pour in the blanched pork belly

4. Stir-fry on low heat until the pork belly is colored, add soy sauce and bean paste and stir-fry well

5. Add boiled water to the pork belly, add rice wine, salt, green onion, ginger, put the seasonings into the seasoning box, and put them into the pot together