Braised Pork Strips

Braised Pork Strips

　　Braised Pork Strips

　　Ingredients for making braised pork strips:

　　Main ingredient: 500g pork leg meat.

　　Secondary ingredients: 100g fresh shiitake mushrooms, 50g carrot.

　　Seasonings: 10g salt, 15g white sugar, 20g soy sauce, 4g monosodium glutamate, 10g cooking wine, 15g green onion, 15g ginger, 5g cornstarch.

　　Cooking process:

　　1. First, wash the pork hind leg meat, place it in a pot of cold water, and add 10g of green onion and 10g of ginger, 5g of cooking wine;

　　2. Simmer the meat over medium heat until it is 70% cooked, then remove it. Once cooled, slice it into pieces that are 0.5cm thick, 3cm wide, and 5cm long;

　　3. Remove the stems from the soaked shiitake mushrooms, and place one mushroom between each slice of meat. Arrange the meat slices neatly at the bottom of a soup plate, with the smaller pieces on top. Add salt, chopped green onion and ginger, soy sauce, monosodium glutamate, cooking wine, white sugar, and 250g of water;

　　4. Steam in a steamer for 40 minutes, then pour the resulting juice into a pan;

　　5. Place a flat plate upside down over the soup plate, then flip it over so that the ingredients are now arranged with the smaller bits at the bottom and the neatly stacked meat on top;

　　6. You can also garnish the top with some green leafy threads for decoration;

　　7. Cut the carrot into strips that are 3cm long and 0.5cm wide and thick. Blanch them in water, then arrange them in a cross shape around the edge of the plate;

　　8. Heat a wok, bring to a boil, then add a cornstarch slurry to thicken the sauce, and pour it over the meat before serving.