Chinese Food
Brewed meat with agaric
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Agaric is almost a regular dish in my family, because they all like it. The favorite way is to put the meat in the agaric. The fried agaric and the follow-up tender meatballs will be delicious. New year's feast. An indispensable delicacy ~
Cooking ingredients
Cooking Steps
Step1:Soak the dried fungus and drain. Set aside.
Step2:Pour meat stuffing into cooking wine. Add oil, soy sauce and delicious mixture. Add onion and ginger. Finally, add salt. Stir in one direction until strong.
Step3:Evenly spread a layer of starch on the inside of the fungus.
Step4:Put the meat in. Smooth the surface. Don't worry. It won't fall out.
Step5:Put in the non stick pot when the oil is hot. Put in the agaric. The side with meat filling is downward. Keep it on a low heat. Cover the pot.
Step6:It's about four or five minutes. Shake it halfway to make sure it's fried evenly. Pour in the mixed sweet and sour juice (soy sauce / vinegar / sugar / water, mix well). After taste, heat to collect the juice.
Step7:Take it out and put it on a plate. It's edible.
Step8:Finished drawings.
Cooking tips:1. Starch is applied on the inner side of agaric to firmly hold the meat filling. It's not recommended to use the old style. The color is too dark. When the fungus is put in, as long as it is controlled in a small fire, the phenomenon of oil collapse will be reduced a lot. There are skills in making delicious dishes.
