Roasted pork with shiitake mushrooms is a very common home-cooked dish, made with pork, shiitake mushrooms, ginger slices, garlic cloves, etc. Its color is bright and its fragrance is mellow. I don't like to eat fatty meat, but roast meat can't do without fatty meat, so I chose pork hind leg meat, which is lean and has a little bit of fat.
Distribution:
400 grams of pork hind leg 10 fresh shiitake mushrooms Appropriate amount of ginger Appropriate amount of garlic cloves A little chopped green onion 3 spoons of light soy sauce 2 spoons of cooking wine 1 spoon of dark soy sauce 2 spoons of oil consumption 1 spoon of sugar
Steps:
Remove the roots and stems of fresh shiitake mushrooms and cut them in half.
Wash the hind leg and cut it into small pieces.
Heat the pot and stir-fry the ginger slices and pork until the water is dry, and the oil is removed.
Then put the pork and ginger slices out and put them in a sand bowl, add hot water, submerge the meat, add millet spicy and a little garlic, and now put in a small amount of garlic cloves in the process of boiling will melt into the soup and increase the umami of the soup.
Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, and 1 tablespoon of sugar to the bowl.
Bring to a boil over high heat, then change to medium-low heat, cover and cook for 40 minutes to allow the fat in the fatty meat to fully dissolve into the soup, so that the lean meat can absorb flavor and prevent the taste from being too old and too woody.
After 40 minutes, add the fresh shiitake mushrooms and add a few cloves of garlic and 2 tablespoons of oyster sauce.
Bring to a boil over high heat, reduce the heat to medium, open the lid and slowly reduce the juice.
Pay attention to the heat, remove from the heat, put on a plate, sprinkle with chopped green onions, and you're done.
Tips:
1. Add hot water to the sand bowl, adding cold water will make the fat and protein of the pork coagulate, affecting the taste and texture.
2. If you have time, you can stir-fry the pork in the pot for a while until the skin of the meat is browned, so that the meat will be softer and more glutinous.
3. Put a few cloves of garlic in advance and cook them with the meat in a sand bowl to better remove the smell and improve the freshness.
Slow fire, less water, enough fire! Each braised pork has its own unique taste, so try it.
Editor: Wang Jian
Editor-in-charge: Summer
Editor: Wang Jun