Production Technology of Pork Pine with Lentinus edodes

1. Raw material handling. Choose about 5 kilograms of lean pork leg meat. Wash and cut into short strips. Take 3% (by meat weight) to dry Lentinus edodes and soak in water.

two。 Cooking. Heat peanut oil 3% (by meat weight, the same below), add 1% ginger and deep-fry for a while, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% spring onions, 0.5% fennel, 4% yellow rice wine, simmer for 30 minutes, then filter, add 0.2% compound monosodium glutamate.

3. Cooking meat. Put the meat strips into the pot and add the right amount of water. First boil over high heat, then switch to low heat, cover the meat when it is hard, and simmer for 2 hours.

4. Skim oil and add ingredients. Add the right amount of water to the pot, continue to cook the meat, skim the oil repeatedly, and add water until the oil in the pot is basically gone, add the previously cooked ingredient solution to receive the soup. If the meat is not rotten but the water is dry, add a small amount of water and continue to cook until the meat is rotten. You have to have a lot of firepower when you pick up the soup.

5. Speculation. Boil the meat over low heat and stir-fry the meat pieces at any time to fully separate the meat fiber.

6. Stir-fry. Stir-fry frequently with low heat, so that the meat fiber is all loose, the color gradually turns golden, that is, the dried mushroom meat with a water content of less than 17% is obtained.