Mushroom Confit


Mushroom confit is a delicacy made of pork skin, mushrooms, yuba, ginger, and other ingredients. It tastes soft, tender, salty, and delicious.

How do I know if the mushrooms are cooked?

To know if the mushrooms are cooked, you can check their texture by piercing them with a fork or knife, they should be tender. Also, you can check the recipe you are using for the specific cooking time and check the mushrooms for doneness accordingly.

How should I serve the mushroom confit?

Mushroom confit can be served as a side dish, topping, in a salad, as an appetizer, spread, garnish or filling. The possibilities are endless and depends on your preference and the dish you are preparing.


  • pork skin
  • Yuba
  • mushroom
  • anise
  • Fragrant leaves
  • soy sauce
  • dark soy sauce
  • spring onion
  • sliced ginger
  • salt


Step 1:
Soak yuba and shiitake mushrooms in warm water and set aside. When soaking the yuba, try to use warm water, and add a little salt, soaking the yuba in salt water can make the yuba absorb enough water as soon as possible, and can quickly soak the yuba.

Step 2:
Put the pork skin into the pot with cold water, add scallions, sliced ginger, 1 teaspoon of cooking wine, and 1 teaspoon of white vinegar, and bring to a boil on high heat. Change to low heat and cook for about 10 minutes until the pork skin becomes soft. Adding a teaspoon of white vinegar when cooking pork skin can effectively remove the peculiar smell of pig skin.

Step 3:
Boil the pigskin for about 10 minutes, take it out, let it dry until it is not hot, and use a blade to remove the white fat on the pigskin.

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Step 4:
Cut the clean pork skin into pieces.

Step 5:
Cut the soft bean curd sticks into sections diagonally, and cut the shiitake mushrooms into large pieces diagonally.

Step 6:
Put a little base oil in the pot, and add scallions, ginger slices, star anise, bay leaves, and other seasonings to burst out the fragrance.

Step 7:
After the aroma is released, add shiitake mushrooms and pigskin and stir-fry until the shiitake mushrooms and pigskin are slightly dry. Only by frying the water vapor in the ingredients, the aroma of the seasoning will come in.

Step 8:
Stir-fry until the shiitake mushrooms are dry, pour in the ingredients along the side of the pot, and then add light soy sauce and dark soy sauce in turn.

Step 9:
Add warm water to bring the ingredients to a boil.

Step 10:
After boiling on high heat, pour it into a casserole, add the cut bean curd sticks and salt, boil again, then change to low heat and simmer for 30 minutes.

Step 11:
stew until the pork skin is soft and glutinous, and the soup is reduced, then turn off the heat.