Braised pork with Pleurotus eryngii
"Apricot abalone mushroom meat" is based on the previous "meat and vegetable meat" innovation; The traditional meat and vegetable Kerou is a combination of streaky pork and fried tofu. On the surface, it adds vegetables, but the oil content of fried tofu is still very large. Therefore, I replaced fried tofu with Pleurotus eryngii. The Pleurotus eryngii and streaky pork are steamed for a long time. Some of the fat of streaky pork is steamed out. The Pleurotus eryngii absorbs the oil juice of streaky pork and tastes like meat. The streaky pork is mixed with the fragrance of Pleurotus eryngii. The combination of the two is perfect. When you have a good meal, you feel that the streaky pork is fat but not greasy, and the Pleurotus eryngii mushroom is delicious. It is both appetizing and healthy, and gives great enjoyment to the taste buds. It is a rare good dish!Pleurotus eryngii and pork streaky meat and vegetarian dishes are a perfect combination of alkaline food and acidic food; Pork streaky pork is rich in nutrition and has a good nourishing effect on the body. In particular, Pleurotus eryngii is known as the "king of Pleurotus ostreatus", which has the taste of almonds and abalone. It is rich in nutrition, fat meat, fragrant taste, and has the effects of reducing blood lipids, cholesterol, promoting gastrointestinal digestion, increasing body immunity, preventing cardiovascular disease, cancer, beauty, etc. it is a very popular fungus.The skin of streaky pork should be burned with fire. The skin is scorched. It is an effective way to remove the sweat mud smell from the pig skin. Then soak the skin with warm water and some edible alkali until it softens, scrape it gently with a knife, and then pour clean water.
Step 1 . Raw material diagram
Step 2 . Bake the skin of pork with fire, burn the dirt and residual hair, then soak it in warm water until the skin is soft, and gently scrape it off with a knife. Slice ginger, cut green onions, and pat garlic with a knife.
Step 3 . Add proper amount of water, seasoning, Chinese prickly ash, fragrant leaves, cinnamon, green onions, ginger, garlic and cooking wine into the pot, bring to a boil, put in the pork, cover the pot and stew the meat until it is 8 mature, and then remove it for use.
Step 4 . Put the pork skin on the soy sauce while it is hot to dry.
Step 5 . Hold the pork skin down with the bamboo fence and fry it in the oil pan.
Step 6 . Cut into large slices 2-3 mm thick for use.
Step 7 . Wash the Pleurotus eryngii and cut into 2-3mm thick pieces.
Step 8 . Blanch in boiling water, remove and cool.
Step 9 . Take a bowl, place a piece of pork (with the skin facing down) and a piece of Pleurotus eryngii on the side of the bottom of the bowl, and so on. Fill the bowl with the remaining irregular meat slices and mushroom slices, add raw soy sauce, old soy sauce, cooking wine and sugar, and then add an appropriate amount of green onions, ginger, garlic, Chinese prickly peppers, seasonings, cinnamon and fragrant leaves, and add 2 tablespoons of raw meat soup.
Step 10 . Bring the steamer to a boil, steam the cooked pork on the drawer for 15 minutes, turn to medium heat and steam for 45 minutes, then turn off the heat.
Step 11 . Take the meat out of the drawer and pick out the sauce residue.
Step 12 . Decant the soup from the bowl.
Step 13 . Put the plate on the meat bowl.
Step 14 . Turn over the meat bowl with both hands and put the meat and mushroom slices on the plate.
Step 15 . Set the pot on fire, pour the steamed meat soup, adjust the taste and color, thicken it with starch, pour a small amount of sesame oil into it when the thickness is appropriate.
Step 16 . Remove the meat bowl (it won't keep warm if it's opened early)
Step 17 . Pour sauce on it.
Step 18 . It's time for dinner!
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