Mexican ginseng stewed meat
Summer in Los Angeles is coming, the weather is hot, and my husband comes back from work with no appetite… I want to make a flavorful, meaty, nutritious dish to give my husband a stomach and supplement protein~ After cooking, it tastes great! (p.s. The finished product is a little slower… T.T… Slightly darker color… Next time I improve… ）
The method of stewing Mexican ginseng
Step 1
Cut the pork belly into large pieces, add cooking wine, garlic, soy sauce, and chicken powder and marinate for half an hour… ～
Step 2
Mexican sea cucumber has been released, please see the sea cucumber chapter for details… (Advance preparation required)
Step 3
Marinate meat and soak mushrooms at the same time
Step 4
Prepare ginger, onion and garlic in the gap…
Step 5
Add oil and add ginger, onion and garlic and sauté until fragrant, add the marinated meat, stir-fry until the meat changes color, add water and simmer for 20 minutes
Step 6
Add yellow rock sugar, sea cucumber, and shiitake mushrooms, pour in oyster sauce and soy sauce, continue to simmer for 20 minutes, collect the water and remove from the pot! ^_^
Cooking tips for Mexican soursop stew