Is the Korean braised pork with king oyster mushroom delicious? 10

Ingredients: pork belly, oyster mushroom, ginger, cinnamon, star anise, bay leaves.

Light soy sauce, dark soy sauce, rock sugar, salt, Korean hot sauce.

Operation: 1. Cut the pork belly into mahjong pieces.

2. Cut the oyster mushrooms into hob pieces.

3. Pot the pork belly under cold water, bring to a boil, and boil the blood foam impurities.

4. Pour a little oil into the pot, add the blanched pork belly, and stir-fry.

5. Stir-fry until the pork belly turns brown, then spit out the oil.

6. Add ginger slices, star anise, cinnamon, bay leaves, and stir-fry until fragrant.

7. Pour in enough boiling water, and add more meat, because oyster mushrooms should be added later.

8. Add an appropriate amount of dark soy sauce and light soy sauce.

9. Add an appropriate amount of rock sugar.

10. Add an appropriate amount of salt.

11. Pour in the oyster mushrooms.

12. Add 2 tablespoons of Korean hot sauce.

13. Simmer over low heat until the soup is thick.

Recently, I've fallen in love with oyster mushrooms, but since I'm only a vegetarian, I usually cook them at home, and they taste great.

Let's put it simply.

Pleurotus eryngii cut into slices Not too thin.

When mourning, add a little salt and oil to the water.

Remove from heat and pour oil. Stir-fry minced garlic and ginger.

Pour in the king oyster mushrooms, don't stir-fry too often, add a little black pepper (black pepper and king oyster mushrooms go well), add green and red peppers, if you like green onions, add a little.

Then pour in the sauce that has been prepared in advance.

sauce; Add a small amount of salt, sugar and light soy sauce to the bowl. Oyster sauce. Water, stir well.

After pouring in the sauce, reduce the juice over low heat, and finally add a little chicken essence.

It tastes like meat.

Pleurotus eryngii has the effects of lowering blood lipids, cholesterol, promoting gastrointestinal digestion, enhancing immunity, and preventing cardiovascular diseases. The meat of Pleurotus eryngii is suitable for stir-frying, roasting, stewing, making soup and hot pot ingredients, and is also suitable for Western food; Even if it is made as a cold dish, the taste is very good, and the taste is crisp and tough after processing, white to milky yellow, and the appearance is good.

Braised oyster mushrooms.

How to make braised king oyster mushrooms:

Ingredients: Plunger mushrooms, a pinch of minced garlic, Lee Kum Kee braised sauce (dark soy sauce or light soy sauce), sesame oil, sugar, a pinch of chopped chives.

Pleurotus eryngii cut into thin slices;

Blanch in boiling water for a moment;

Stir-fry minced garlic from the pan;

Add the blanched mushroom slices and stir-fry until fragrant;

Add an appropriate amount of water, Lee Kum Kee braised sauce, sugar and bring to a boil over medium heat until the juice is reduced;

Drizzle some sesame oil and sprinkle in chopped chives.

Tips:1Blanching mushrooms before frying can remove impurities and reduce the frying time.

2.If you don't have braised sauce, you can also use dark soy sauce, light soy sauce, salt and sugar instead;

3.Drizzling sesame oil is not only delicious, but also can add color.

Pleurotus eryngii mushrooms are crisp and tender, nutritious, and have the effects of lowering cholesterol and promoting gastrointestinal digestion.

Pleurotus eryngii mushrooms are more oily, so when cooking, put more oil, and drain out the oil when it is done.