Homemade recipe for stuffed pork with mushrooms
Overview
Why did I look like what I made looked like a braised lion's head? When I ate it, I realized it was stuffed with mushrooms and meat. I put too much meat in it.
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Ingredients
Steps
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Remove stems from shiitake mushrooms. Wash and dry.
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Put the shiitake mushroom stems, meat cut into small pieces, and an egg into a manual meat grinder. Stir into minced meat, take it out and stir clockwise with your hands to form a paste.
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After drying the mushrooms, apply a layer of starch one by one. (This is to prevent the meat filling from falling off during stewing)
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Time is tight, so I can't take pictures of how to stir-fry the pot. I'll just describe it orally. Those of us who often cook will understand. Heat oil in a pan, add minced ginger, chopped green onion, minced garlic and sauté until fragrant, 1 tablespoon of soybean paste, continue to stir-fry, and pour in appropriate amount of water.
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Use your hands to put the seasoned meat filling into the mushrooms one by one and flatten them. Arrange them one by one in the pot and set over low heat.
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When the aroma of the mushrooms comes out, you can put it on a plate and take it out of the pot. Finally, thicken the remaining soup in the pot with water starch and pour it on top of each mushroom on the plate. Sprinkle with chopped green onion for garnish.
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Finished product.
