Stuffed Pork with Mushrooms

2024-06-22 14:03:05  Views 2 Comments 0

Health effects

Shiitake mushrooms: clear up rash
Ginger: reduce phlegm and relieve cough, dispel cold and relieve symptoms
Cooking wine: low Protein

Ingredients

Pork (three fat and seven lean) ( 130g )
Shiitake mushrooms (About 15)
Ginger ( 1 piece )
Green onions (appropriate amount)
Cooking oil ( 20 grams )
Oyster sauce ( 1 spoon )
Light soy sauce ( 1 spoon )
Cooking wine ( 1 spoon )
Thirteen fragrances ( appropriate amount )
Starch ( 5 ​​grams )
Egg white ( Half )
Chicken essence ( appropriate amount )
Salt ( a little )
Rape (appropriate amount)
Wolfberry (appropriate amount)
Garlic ( 1 clove )

How to stuff mushrooms with meat

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    1. Prepare the ingredients, wash the pork and mushrooms and set aside.

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    2. Chop green onions and ginger and set aside.

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    3. Wash the rapeseed and mince the garlic.

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    4. Chop the pork into minced meat, remove the stems of the mushrooms, and cut five or six mushroom stems Cut into pieces and set aside.

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    5.Put the onion and ginger into the minced meat.

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    6. Add cooking oil, oyster sauce, light soy sauce, cooking wine, thirteen spices, and egg white , chicken essence and a little salt.

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    7. Add the starch in one direction and stir vigorously.

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    8.Add chopped shiitake mushrooms.

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    9.Stir well in one direction and set aside.

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    10. Coat the mushrooms with a thin layer of starch.(This is to prevent the meat filling from falling off during stewing)

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    11. Stuff the meat into the mushrooms above.

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    12.Make all the mushroom stuffed meat in turn.

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    13. Take a large bowl and put two spoons of oyster sauce, one spoonful of light soy sauce, mix well and then add Stir the water evenly, then use a small bowl to adjust the appropriate amount of water starch and set aside.

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    14. Heat the oil in the pot until it is 50% hot.Add the minced garlic until fragrant.

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    15. Pour the large bowl of sauce into the pot.

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    16.Put the meaty side of the mushrooms into the pot, and bring to a boil over high heat.Reduce heat to medium and simmer for three to five minutes.

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    17. Blanch the rapeseed and place it on a plate.

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    18. No need to turn over halfway, you can use a small spoon to pour the soup on the mushrooms.

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    19. When the soup in the pot is less than the mushrooms, use a spoon to remove the mushrooms and place them on a plate.

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    20. Pour the prepared water starch into the soup in the pot and cook until thick state.

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    21. Pour the soup on the mushrooms and garnish with the wolfberry soaked in advance That’s it.

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    22.The finished product picture is both beautiful and delicious.

Tips

The mushrooms I chose are slightly larger, you can also soak them with dried mushrooms.The meat filling in the recipe can be used to make about 15 mushroom-stuffed meat.Because the stewed soup is already salty, the amount of salt should be controlled when mixing the meat filling to avoid being overly salty.

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