Mushroom Five-Flower Pork with Radishes Recipe

Mushroom Five-Flower Pork with Radishes

Main Ingredients: Shiitake Mushrooms, Pork Belly, Cherry Radishes

Auxiliary Ingredients: Old Ginger, Green Onion

Ingredients:Shiitake Mushroom Slices 20g Pork Belly 300g Cherry Radishes 300g Old Ginger 5 slices Green Onion 7 slices

Seasonings:Soy Sauce 1 Teaspoon (5ml) Oyster Sauce 1 Teaspoon (15ml) Salt 1/2 Teaspoon (3g) Sugar 1 Teaspoon (5g) White Pepper 1/4 Teaspoon (1g) Chicken Powder 1/4 Teaspoon (1g) Sesame Oil 1/4 Teaspoon (1ml)

Instructions:

1Slice the shiitake mushrooms and soak them in cold water for 30 minutes, then wash them clean. Filter the water used to soak the mushrooms to remove impurities and reserve it. Slice the pork belly into thin slices, slice the green onion, and slice the old ginger. Wash and slice the cherry radishes.

2Pour oil into the pot and heat it to 70% hot over medium heat. Add the pork belly and stir-fry over medium heat for 5 minutes until the pork belly releases its oil. Add the sliced cherry radishes, ginger slices, and green onion slices and continue to stir-fry for 3 minutes until the water comes out.

3Add soy sauce, oyster sauce, salt, sugar, and white pepper. Add the shiitake mushroom slices and a little of the mushroom soaking water (enough to cover half of the food in the pot) and cover the pot with a lid and simmer over medium heat for 5 minutes. Open the lid and change the heat to high, reduce the soup to a slightly dry state, add chicken powder and sesame oil and serve.