Nấm Lộc Nhung Kho Tiêu Xanh Ăn Với Cháo Đậu Đỏ

Method

1. 1 Soak red beans for 8 hours, then cook them with rice and 900 ml of water for 40 minutes until they become a smooth porridge.
2. 2 Tear the deer antler velvet into strands along the grain, then squeeze out the excess water using a towel.
3. 3 Sauté dried mushrooms without oil for 5 minutes until they release all their water and become firm like meat.
4. 4 Caramelize the sugar, sauté the shallots, then add the mushrooms and simmer with soy sauce and 120 ml of water for 12 minutes.
5. 5 Add the crushed green peppercorns during the last 3 minutes, then drizzle with sesame oil and serve with a bowl of red bean porridge.

With an appliance

• Pressure cooker 45 min

  Replace step 1: cook red beans with rice under high pressure for 12 minutes, then release pressure naturally for 10 minutes; mushrooms should still be pan-fried and braised separately in steps 3–5 to maintain their firmness.