A complete collection of methods for noodles with shredded pork and mushrooms in restaurants

1, fresh mushrooms are washed, pedicled and cut into filaments; Wash and shred pork; Wash rape; Clean coriander or shallot, and cut into powder for later use;

2. Put clear water in the pot, boil the noodles for a while, then add shredded mushrooms and stir, add shredded pork when it is cooked to 80% maturity, add rapeseed before taking out of the pot, add salt, chicken powder and soy sauce to taste, and finally drop sesame oil to turn off the heat and sprinkle with chopped coriander.

Mushroom number

Half a green pepper

Half a red pepper

Sange Chili

Octagonal number

Sichuan pepper

Some dried peppers

energy

salt

Light soy sauce

Cooking wine

shredded meat

working methods

1. Preparation: ① Marinate shredded pork. Wash the shredded pork, add a little pepper, star anise, chopped dried pepper, shredded ginger, salt, soy sauce and cooking wine for pickling. (2) Rooting the mushrooms, cutting them into strips and putting them on a plate for later use; ③ Prepare auxiliary materials. Wash and cut the green pepper into pieces, cut the pepper into pieces, put it in a plate, and then add pepper, dried pepper, pepper and star anise for later use.

2. Pour the right amount of oil into the pot. When the oil is hot, pour in the marinated shredded pork and stir fry. Take it out about medium rare.

3. Pour an appropriate amount of oil into the pot, add the auxiliary materials prepared in the first step (3), stir fry, add mushrooms, add a little water, add salt, chicken essence, soy sauce and a little cooking wine and stir fry.

4. When the mushrooms are almost cooked, pour in shredded pork and stir fry together, add water, cover the lid and simmer for a while.

5. Open the lid, stir fry and collect the juice.

Ingredients: 500g pork ribs (pork belly).

Accessories: 20g of dried mushrooms.

Seasoning: shallot 15g, ginger 10g, star anise 5g, soy sauce 15g, cooking wine 15g and sugar 5g.

step

1, the meat is washed and cut into pieces;

2. Mushrooms are soaked, pedicled and cut in half;

3. Wash the onion and cut it into sections;

4. Wash and slice ginger;

5. Put pork belly, mushrooms, onions, ginger and aniseed into the soup pot;

6. Add soy sauce, cooking wine, sugar and water and simmer 1 hour.

Tips for making: Before burning pork belly, you can fry the meat for a while and oil it, so it won't be too greasy.

Exercise 2

edit

material

Ingredients: 300g pork belly, 6 shiitake mushrooms, 5g ginger, 5ML light soy sauce, 5ML dark soy sauce, sugar 10g, cooking wine 10g, 3 star anise, 5g pepper, 3 fragrant leaves and appropriate amount of salt.

step

1. Soak mushrooms in clean water for 30 minutes, and cut off their heads;

2. Wash the pork, cut into pieces, drain the water for later use, heat the pot, add the pork, stir-fry with water and oil;

3. Add star anise, pepper, ginger and fragrant leaves, stir-fry until fragrant, add black soy sauce to discolor the meat, add boiled water that submerges the meat, add salt, light soy sauce, white wine and mushrooms, and the more white wine is added, the more tender and fragrant the meat is, and the stewed meat is fragrant;

4. Cook on high fire for 10 minutes, then turn to medium fire and stew until the meat is rotten and soft.