Tea tree mushroom braised pork is a very delicious dish, not only tasty, but also has a good nourishing effect on our body. However, everyone should also pay attention. In order to cook delicious and nutritious tea tree mushroom braised pork, we must first choose good ingredients. Let's take a look at how to do it.
[Name of Medicinal Food]
Tea tree mushroom braised pork
[Ingredients]
250g pork belly, 400g tea tree mushroom, appropriate amount of rock sugar, appropriate amount of dried chili, appropriate amount of ginger, appropriate amount of spring onion, appropriate amount of salt, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of light soy sauce.
[Instructions]
(1) Wash the pork belly and cut it into 2 cm square pieces. Remove the roots of the tea tree mushroom, wash them, and cut them into sections. Cut the spring onion into sections, slice the ginger, and clean the dried chili.
(2) Put enough water in a pot, add 3 slices of ginger and 1 tablespoon of cooking wine, add the pork chunks, blanch them briefly, remove the pork and drain off the water.
(3) Heat the oil in the pot, add the rock sugar and stir-fry with a spatula. At this time, adjust the heat to medium-low, when the rock sugar melts and starts to turn golden, reduce the heat to the lowest and stir the syrup constantly until the rock sugar is completely dissolved and the syrup in the pot turns brownish-red. Add the pork and stir-fry continuously until it is well-colored.
(4) Add 2 sections of spring onion, 2 slices of ginger, drizzle with cooking wine and light soy sauce, and stir-fry the pork until it becomes fragrant and there is no excess moisture in the pork. Add the remaining spring onion, ginger, dried chili, star anise, cinnamon, etc., pour in enough boiling water to cover the pork chunks, bring the sauce to a boil over high heat, then transfer to a clay pot, reduce the heat to low, cover the pot, and simmer for 2 hours until the pork is cooked through.
(5) Add the tea tree mushroom, mix well, cover and simmer for another hour until the tea tree mushroom is tender. When the pork is tender and the remaining sauce is reduced, increase the heat to high and cook until the sauce is completely absorbed.
[Selection of Tea Tree Mushroom]
When buying tea tree mushrooms, there are two main things to consider: the shape of the mushroom and its aroma.
In terms of shape, it is best not to be too thick or too crumbled. If the tea tree mushroom is too thick, it may be a bit old and difficult to chew. And because the root of the tea tree mushroom needs to be removed, if it is too crumbled, there won't be much to eat.
The cap should be thick and intact, with a size similar to a small button or the size of an index finger. The thinner and shorter the stem, the better the quality. The cap should be round, small and thick, with a white film under the cap, while an opened cap is larger and flatter, which indicates better quality.
When selecting tea tree mushrooms, it is also important to consider whether they are of consistent thickness and size. If the tea tree mushrooms vary in size, it means they are not from the same growth period, which means there are some older tea tree mushrooms mixed in. Thick, pale, and white mushrooms are also not good. A slightly brownish color is preferable.
An important criterion for evaluating tea tree mushrooms is to smell their aroma. Good tea tree mushrooms have a strong and natural aroma. Tea tree mushrooms with a moldy smell should never be bought.
