How to make pork belly delicious, teach you to match it with this mountain treasure, fragrant and glutinous, nutritious and delicious

Today I will share the practice of lion's mane mushroom, which is cooked with pork belly, the two delicious flavors are fused together, the mushroom meat is tender and delicious, the pork belly is mellow and delicious, it melts in the mouth, it is not greasy to eat, it is nutritious, and it is especially delicious

【Braised pork stewed lion's mane mushroom】Ingredients: 500 grams of pork belly, 2 lion's mane mushrooms (dried), appropriate amount of oil and salt, 1 green onion, 3 slices of ginger, 2 garlic, a few Sichuan peppercorns, 1 clove of ingredients, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of rock sugar, 1 teaspoon of alkaline noodles,

Steps:

1. Soak the dried lion's mane mushrooms in water for 1 hour and soak the lion's mane mushrooms. Use scissors to cut off the root and the surrounding blackened parts, the roots of lion's mane mushrooms have a bitter taste, and the roots need to be removed when soaking, otherwise the cooked lion's mane mushrooms will have a bitter taste.

Prepare a basin of warm water, add a little alkaline noodles and stir well. Add the lion's mane mushroom with the roots removed, soak it in water, and continue to soak for 1 hour. When the time comes, take out the lion's mane mushroom, take out the yellow water in the lion's mane mushroom by hand, wait for the water to be squeezed out and then put it back into warm water to continue soaking for half an hour, repeat the previous action until the water squeezed out of the lion's mane mushroom becomes clear water, and the lion's mane mushroom has been soaked.

2. Scoop the soaked lion's mane mushrooms out of the water, and then tear the lion's mane mushrooms into small pieces. Add water to a pot and bring to a boil, then blanch the lion's mane mushrooms for 2-3 minutes. Take out the lion's mane mushroom, put it in cold water to cool, drain the water, and then you can cook vegetables or make soup.

3. Cut the pork belly into pieces about 3 cm square.

4. Add water to the pot, blanch the pork belly under cold water, boil the water, and then blanch the process, often turn the pork pieces, so that the surface of the pork can be heated more evenly, and at the same time, the blood in the pork can flow out little by little, and then in the process of blanching, use a spoon to beat the floating foam. Blanch the pork for 4-5 minutes, if the blanching time is too long, it will make the pork taste very hard, remove the pork belly, drain the water and set aside.

5. Heat oil in a pot, add rock sugar, melt the rock sugar over low heat, and stir-fry with a hand spoon constantly. With the increase of temperature, the sugar slowly dissolves, the concentration of the sugar solution becomes higher and higher, and the caramelization reaction begins, yellow bubbles emerge, and disappears quickly.

6. Add the pork belly and stir-fry quickly, stir-fry the pork belly to color, then add the green onions, ginger slices, garlic, Sichuan peppercorns, ingredients, quickly stir-fry evenly, pour in the braised soy sauce, light soy sauce, cooking wine, and stir-fry evenly.

7. Pour in hot water, the amount of water should not exceed the pork, the water should be added at one time, it is best not to add water during the period, boil over high heat, cover the pot and turn to low heat and cook for 40-50 minutes. When the time comes, put in the lion's mane mushroom, then add salt to taste, boil over high heat, turn to low heat and continue to cook for half an hour, after the time, use high heat to collect the juice, a pot of pork belly stewed lion's mane mushroom with color and fragrance is ready.

Tips:

When soaking lion's mane mushrooms, remove the roots of lion's mane mushrooms, otherwise the stewed dishes will have a bitter taste. When blanching the pork belly, use cold water, and when stewing, heat the water. In order to avoid rapid coagulation and denaturation of proteins and fats caused by sudden temperature changes, affecting nutrition and taste. Otherwise, the meat is very tight, and it is not easy to rot when cooked.