Straw Mushroom Pork

Name: Straw Mushroom Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pork belly; 40g Freeze dried straw mushrooms; 1 piece ginger; 4 Fu Garlic cloves; 1 stage garlic; 2 pcs star anise; 3 tablespoons Cooking Wine; 3 tablespoons Soy sauce; Some salt; Some Shallots; Some crystal sugar

by Rare

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Straw mushrooms, also known as orchid mushrooms and stalk mushrooms, originated in Nanhua Temple in Shaoguan, Guangdong. my country began artificial cultivation 300 years ago. It was introduced to countries around the world by overseas Chinese in the 1930s. It is an important tropical and subtropical mushroom. It is the third largest cultivated edible fungus in the world. my country's straw mushroom production ranks first in the world and is mainly distributed in southern China. Straw mushrooms are nutritious and delicious. Each 100g fresh mushroom contains 207.7mg vitamin C, 2.6g sugar, 2.68g crude protein, 2.24g fat and 0.91g ash. Straw mushroom protein contains 18 kinds of amino acids, of which essential amino acids account for 40.47-44.47%. In addition, it also contains a variety of mineral elements such as phosphorus, potassium, and calcium.

Straw mushrooms are so named because they often grow in damp and rotten straw. They are mostly produced in Guangdong, Guangxi, Fujian, Jiangxi, and Taiwan. It is large, thick, short, smooth, and delicious, so it is called "Orchid Mushroom" and "Delicious Baotou Mushroom".

Straw Mushroom Pork

1. Prepare the ingredients

2. Soak the freeze-dried straw mushrooms in water for 1-2 minutes, drain and set aside

3. Wash pork belly and cut into pieces for later use

4. Put the pork belly in hot water, boil and scoop up, wash off the foam and drain for later use

5. Add the oil in a cold pan for a few minutes, then pour in the drained straw mushrooms, stir-fry for a few minutes, and serve.

6. Don’t pour out the remaining oil, add rock sugar and fry it to make an amber color

7. Pour in the drained pork belly, stir fry for sugar color

8. Then add ginger, garlic, and garlic cloves, stir fry for a fragrance

9. Add the star anise and stir fry to create a fragrance

10. Then put in the cooking wine, the soy sauce is evenly colored

11. Put in the right amount of salt and water, bring to a boil on high heat

12. Knotted the shallots and throw them into the pot, simmer for 10 minutes

13. Then pour in the fried straw mushrooms, cook the straw mushrooms to taste, absorb the soup, and cook for another 10 minutes to collect the juice.

Tips:
Soy sauce can be light soy sauce + dark soy sauce can be freeze-dried straw mushrooms can be replaced with 150 grams of fresh straw mushrooms, staring at the pot when collecting the juice, avoid drying