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
- Fragrant leaves
- soy sauce
- dark soy sauce
- spring onion
- sliced ginger
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.
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.
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.
Cut the clean pork skin into pieces.
Cut the soft bean curd sticks into sections diagonally, and cut the shiitake mushrooms into large pieces diagonally.
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.
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.
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.
Add warm water to bring the ingredients to a boil.
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.
stew until the pork skin is soft and glutinous, and the soup is reduced, then turn off the heat.