Stewed Pork with Matsutake

Name: Stewed Pork with Matsutake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Matsutake; 300g Pork belly; 1 piece star anise; 1 piece Cinnamon; 2 pcs clove; 2 pcs Tsaoko; 30g Sugar; 2 tbsp Soy sauce; 1 teaspoon salt; 1 piece ginger

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Matsutake is a kind of pure natural rare and precious edible fungus, known as the "king of fungus". Legend has it that after the atomic bomb attack on Hiroshima in August 1945, the only surviving multicellular microorganism was Matsutake, which grew in high mountain forests above 3500 meters above sea level in the cold temperate zone. There was a record in the Song Dynasty "Jing Shi Zheng Lei Wu An Urgent Materia Medica". Studies have shown that Matsutake is rich in protein, with 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. It also contains 3 precious active substances, namely double-stranded matsutake polysaccharide, matsutake polypeptide and the world's unique anti-cancer substance-matsutake alcohol, which is the most precious natural medicinal fungus in the world.

Stewed Pork with Matsutake

1. There is a lot of fresh matsutake and mud, use a knife to clean it under clean water (a lot of mud and sand, wash it several times)

2. Cut pork belly into large pieces

3. Washed matsutake

4. Matsutake mushrooms cut into hob pieces

5. Cut ginger into pieces, prepare 1 cinnamon bark, 1 star anise, 2 grass fruits, 2 cloves

6. Heat the pot and put in the meat

7. Stir-fry on low heat until the meat spits oil and the surface is slightly yellowish

8. Heat the remaining oil in the pot, add white sugar, and cook until the sugar melts and it looks like a light brown fish-eye bubble

9. Add meat and fry for color

10. Add star anise, cinnamon, grass fruit, cloves, ginger slices, add light soy sauce, stir fry, cook into cooking wine

11. Add appropriate amount of boiling water to submerge the pork, bring to a boil on high heat, skim off the foam, cover and simmer for 20 minutes

12. Then add in the chopped matsutake

13. Add an appropriate amount of salt and simmer for 15 minutes. Heat until the soup thickens in the pot.

Tips:
1. The best choice for braised pork with skin is pork belly, plum and skinless pork belly are also available;
2. When frying the sugar color, it must be low heat, otherwise the sugar will be bitter;
3. Collecting the juice from the fire is one of the secrets of the delicious braised pork;
4. Add enough water to braised dishes at one time, remember to water at home halfway through.