How to make braised pork belly with hazel mushrooms

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make braised pork belly with hazel mushrooms.

1. Cut the pork belly into small pieces

2. Boil in cold water for 3-5 minutes, remove from water, wash and drain.

3. Rinse the hazel mushrooms to remove the dust, soak them in water for 3-4 hours, take them out, cut off the roots, wash off the mud and sand, set aside, and keep the water used to soak the hazel mushrooms.

4. Cut the green onion into sections, slice the ginger, cut the bean curd into pieces about 10 cm square, roll them up with your hands and tie them with thread, boil the quail eggs, peel them and set aside

5. Soak the crystal powder in water until soft

6. Heat a little oil in a wok, add the pork belly and stir-fry for a while

7. When the meat turns slightly yellow, add onion, ginger, star anise, and cinnamon and stir-fry until fragrant. Pour a little cooking wine, light soy sauce, and dark soy sauce, stir well, then add the water used to soak the hazel mushrooms until the pork belly is covered.

8. After the water boils, add rock sugar, hazel mushrooms, bean curd skin, and quail eggs until it boils again. Turn to low heat and simmer for about 60-90 minutes until the meat is tender (add salt 20 minutes before serving). Add the softened crystal powder and turn off the heat.

I have already told you how to make braised pork belly with hazel mushrooms. If you like it, just prepare to do it or practice it when you have time.