{Chinese food method--2019}金针菇五花肉卷

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Added by Chinese delicacy-中华美食


  • an appropriate amount of pork,
  • an appropriate amount of enoki mushroom,
  • 1 tbsp of bean paste,
  • 1 teaspoon of sugar,
  • 1 tbsp of soy sauce,
  • garlic


  1. Cut the pork belly into thin slices, put the pork belly in the refrigerator for 1-2 hours, and freeze the hard spot.
  2. Flammulina velutipes cut off the roots and rinse with water
  3. Flammulina is rolled up with pork belly and inserted in the middle to fix the toothpick
  4.  Put the right amount of oil in the pot, add the garlic and saute, pour the bean paste and stir-fry the red oil.
  5. Put the pork belly in medium heat, fry over medium heat, fry until one side and continue to fry until the pork belly micro-focus
  6. Raw soy and sugar, add a little water and stir evenly into the pot.
  7.  After the fire is boiled, collect the juice from the small fire and sprinkle with chopped green onion when the pan is cooked.
  8.  Bring out the plate, remove the toothpick, and pour the soup~


  • 五花肉适量、
  • 金针菇适量、
  • 豆瓣酱1大匙、
  • 糖1茶匙、
  • 生抽1汤匙、
  • 蒜适量


  1. 五花肉切成薄片,把五花肉放入冰箱冷冻1-2个小时,冻硬点比较好切
  2. 金针菇切去根部,用水冲洗干净
  3. 金针菇用五花肉卷起来,中间插入牙签固定
  4. 锅内放入适量油,放入蒜炒香,倒入豆瓣酱炒出红油
  5. 放入五花肉卷,中火慢煎,煎到一面后翻面继续煎到五花肉微焦
  6. 生抽和糖加一点清水搅拌均匀淋入锅中
  7. 大火煮开后小火收汁,出锅时撒上葱花即可
  8. 盛出摆盘,去掉牙签,浇上汤汁即可~
Rolled Pork

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