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Before you jump to Pork Belly Stew with Shitake Mushroom recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Go up the stairs. Instead of picking the elevator, ascend the stairs to your floor. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. If you do work on a extremely high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Most people will decide to be sluggish and take an elevator instead of getting exercise on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.
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We hope you got insight from reading it, now let’s go back to pork belly stew with shitake mushroom recipe. You can have pork belly stew with shitake mushroom using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Pork Belly Stew with Shitake Mushroom:
- You need 3 of pork belly (chunked).
- Get 500 g of lean pork (chunked).
- Provide 5 of shitake mushroom (sliced).
- Take 4 of star anise.
- Provide 4 of eggs (boiled).
- Take 1 tbsp of five spice powder.
- Provide of Salt.
- Get of Pepper.
- You need of Chinese cooking wine.
- Use 1 tbsp of caramel sauce.
- Take of Oil.
Steps to make Pork Belly Stew with Shitake Mushroom:
- Heat the pan, add some oil, then fry garlic and star anise until golden brown..
- Put the pork belly and lean pork in, sauteé with chinese cooking wine, wait until it's almost cooked. Then add some water..
- Season with five spices, salt, sugar, then add caramel sauce to darken..
- Add the egg, keep stiring until it's cooked and thicken..
Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Heat the oil in a large lidded saucepan over a medium-high heat. Fry the lengths of spring onion Add the rice wine, soy sauces, sugar, mushrooms and their soaking liquid and enough water to cover the pork. Cover the pan and simmer gently for.
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