Stuffed Pork with Mushrooms

Overview

This dish has been cooked before, either steamed or fried, and it was delicious. This time, I changed the method and put it directly in the pot without adding any oil. It was simmered over low heat until the mushrooms and meat were perfectly combined. It was simple and convenient! The only thing is that this requires a relatively high pot, and you need to use a thick-bottomed pot with a better water-locking effect. If you don’t have such a pot, you can try using an old-fashioned pressure cooker and it should work.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• old man
• spring recipes
• dinner
• colorful pepper
• cooking wine
• light soy sauce
• meat filling
• mushrooms
• onions
• oyster sauce
• sugar
• cooking oil
• ginger
• salt

Ingredients

Steps

1. 1 Remove the roots of fresh shiitake mushrooms and wash them.

   

2. 2 Chop the bell pepper into dices.

   

3. 3 The three fat and seven lean meat fillings are chopped evenly with onion and ginger on the chopping board.

   

4. 4 Add cooking wine, light soy sauce, oyster sauce, salt and sugar to the meat filling and mix well.

   

5. 5 Add cooking oil to seal and marinate for a few minutes.

   

6. 6 Stuff the meat filling into the mushrooms one by one and place directly in a small pan.

   

7. 7 Cover and simmer over low heat for ten to fifteen minutes.

   

8. 8 The situation after opening the cover.

   

9. 9 Pour in the chopped bell peppers prepared previously.

   

10. 10 When serving from the pot, pick out the mushrooms one by one and place them on a plate, then pour the soup in the pot over them.