Mushroom stew
Overview
Features of this dish: The soup has the aroma of mushrooms, the crispness of the mushrooms has the aroma of meat, and there is meat in the dish but it is not greasy.
Tags
Ingredients
Steps
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Slice the pork or into small pieces, add chopped green onion and shredded ginger to cook with oil, and cut as many times as you like. Cut the tofu into small pieces. It was a small piece left over from the stew yesterday. You don’t have to add it if you don’t have it.
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After washing the mushrooms, cut them into flower knives. As shown in the photo, carve out one knife first, then carve the second and third knife, and then apply the flower knife one by one.
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Heat 70-80% of the oil in the pot, cook the chopped green onion and shredded ginger until fragrant, add the pork and stir-fry.
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When the meat changes color, add an appropriate amount of vinegar, soy sauce, thirteen spices, and salt, and stir-fry until the flavors are infused.
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After the meat is browned, add an appropriate amount of water, cover the pot and bring to a boil. If the meat is cut into large pieces, it needs to be cooked for a while to get the meat's aroma.
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After the water boils, add mushrooms, tofu, and appropriate amount of salt. Bring to a boil over high heat, then turn to medium heat and simmer for about fifteen minutes. The amount of water should be slightly more than half of the dish. There will still be some water in the mushrooms. While the soup is boiling, taste it for saltiness. If the soup tastes just right, the mushrooms will be slightly bland; if the mushrooms taste just right, the soup will taste slightly salty.
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If you like soup, you can bring the soup into a soup basin; if you don't like soup, you can collect the juice over high heat and put it on a plate. Because the original flavor of the mushrooms is very fragrant when stewed, no other seasonings are added.
