【Northeast】Pork spine stewed with fungus and corn
Overview
Pork has always been my family's favorite meat. . . In recent years, in order to reduce the intake of red meat for health, we eat less steamed pork belly, braised pork, stewed pork vermicelli, pig trotters, pork knuckles, etc. . . But pork bones still need to be eaten from time to time to satisfy your craving. . . At first, pork bones were mostly stewed with beans and potatoes, and occasionally dried tofu. In recent years, I have become accustomed to stewing them with fungus, which is really delicious. . . As for the pork ribs stewed with corn, it is a famous Northeastern dish. . . The corn I cut was pretty ugly, but it was still very fragrant when stewed. . .
Tags
Ingredients
Steps
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About 500 grams of pork backbone, soak in cold water for half an hour, changing the water once in the middle. . .
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Add cold water and pork spine into a frying spoon and blanch over high heat. . .
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Blanch until the water boils, skim off the floating foam, and take out with a slotted spoon. . .
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Add an appropriate amount of soybean oil to the pot and heat until it is cooked through. . .
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Add all the seasonings except salt and stir-fry for a few times. . .
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Add pork backbone and stir-fry until browned. . .
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Add enough boiling water to cover the pork spine, cover and simmer for 20 minutes. . .
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Add soaked and washed fungus. . .
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Add corn cut into segments. . .
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Simmer for another 30 minutes. . . When you are satisfied with the soup, spray in the minced onion, garlic and MSG, and take it out of the pot. . .
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Beautiful pictures of the finished product
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Beautiful pictures of the finished product
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Hometown specialty~~Tianjing quick-frozen corn
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Hometown specialty~~Huangsongdian fungus 5
