Chinese Food
Braised Abalone with truffle
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I'm used to my mother's braised pork. It's time to make a truffle and abalone braised pork by myself to treat her with delicacies and love. I'm sure I can make an excellent meal. The secret of the delicious braised pork is steaming. The stable pressure and temperature in the chamber of Siemens steamer can keep the nutrition and freshness of pork to the greatest extent. With a simple way of cooking. Restore mom's taste.
Cooking ingredients
Cooking Steps
Step1:Take 300g of high-quality streaky pork, burn the surface with the spray gun, blanch and steam in the steamer at 100 ℃ for 30 minutes, then take it out and cut into cubes. Pour 500ml oil into a pot. Fry the streaky pork and put it into a boiling water pot. Then fry 40g green onion and 50g ginger into the oil pot and put them into a pot with streaky pork.
Step2:Take 3 abalones (dried abalone needs to be watered) and cook them in warm water for 2 minutes. Take a pot and put in 100ml of water, 35ml of soy sauce, 10g of ginger, 20g of green onion and boiled abalone. After boiling, take them out and refrigerate them in the refrigerator.
Step3:In a pot with streaky pork, pour in 30ml of Huadiao wine, 80ml of raw soy sauce, 150g of ice sugar, 20g of chicken powder and 25ml of old soy sauce. Stir well and then open fire for 1 hour.
Step4:Put the stewed streaky pork into a pan and heat to collect the juice. Put in 25g truffle juice and abalone. When the juice is thick, put it into the pan. Rub in 15g black truffle slices. Decorate with 5g celery. Finish.
Cooking tips:This recipe comes from parrot kitchen, which has skills in making delicious dishes.
