Grilled Pork with Shiitake Mushroom

Name: Grilled Pork with Shiitake Mushroom
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Pork belly; 6 or seven Shiitake; a little Green onion ginger; A teaspoon oil; 2 teaspoons Sugar; A teaspoon salt; A teaspoon Chicken Essence; A teaspoon Cooking Wine; A tablespoon and a half Soy sauce; Some boiling water

by sheery's mom

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It’s been a long time since I ate braised pork last time, but I did it again yesterday. I didn’t want to eat meat. Meat is not very popular in our house. It’s been a few days since my husband has been talking about Shiitake mushrooms. The meat doesn’t seem to be so delicious. I’m not happy to cook time-consuming dishes like braised pork when I get home from get off work at night, so he hasn’t eaten it. Yesterday, he deliberately bought Chinese mushrooms and meat and made a plate. [ Shiitake Pork】Let him relieve his greed! Sure enough, there are still a few pieces of meat left, and all the mushrooms are eaten! "

Grilled Pork with Shiitake Mushroom

1. Remove the hair from the meat tweezers, wash it, and blanch it in boiling water until it changes color and remove it.

Grilled Pork with Shiitake Mushroom recipe

2. Tweezers again to remove the remaining hair, rinse and cut into squares.

3. Scrape the rind of the mushrooms, wash them, and cut them into pieces.

4. Use a teaspoon of oil in the pot for smoothing, add green onion and ginger to fragrant.

5. Pour in the meat, pour a small spoonful of cooking wine, and stir until the meat changes color.

6. Add a tablespoon and a half soy sauce.

7. Add the right amount of boiling water and two teaspoons of sugar.

8. Cover the pot and bring it to a boil, then turn to a low heat for about 30 minutes.

9. Put the Chinese mushrooms in.

10. Cover the pot and cook again for about 20 minutes.

11. When the mushrooms are fully cooked, season with a teaspoon of salt and chicken essence.

12. After harvesting the juice over high heat, it can be served on a plate.

Tips:
1. After the meat is blanched, some of the hair remaining in the skin will come out. It will be better to tweezers, and it is found that the meat that has been blanched will cook faster, but the meat with little hair, I generally do not blanch it .

2. The level of juice is up to you. If you want to eat bibimbap, you can keep a little more juice.

3. The dark soy sauce is very dark in color. Pay attention to the amount when putting it. To be honest, I put a little bit more this time, because we have been using our soy sauce before.