"Braised pork rice is actually a feature of Taiwan Province Province. Authentic braised pork rice takes a long time to cook, including mushrooms and a bowl of hot rice. Sweet and delicious, sweet but not greasy. When you are in a bad mood, a bowl can definitely make you happy. When you are lazy, put a pot of brine on it. Bibimbap and noodles are absolutely ok.
How can you let go of braised pork rice when you don't know what to eat at home? You don't know how easy it is to get started until you do it. You don't know how stupid it is outside until you eat it. The braised eggs in braised pork rice are really not inferior at all. A little doll who doesn't eat boiled eggs can eat a whole one. How delicious do you think it is! "
material
condiments
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Pork belly 2 Jin
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An onion
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5 dried mushrooms
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50 grams of green vegetables
condiments
dark soy sauce
1 spoon
Light soy sauce
3 scoops
sugar
1 spoon
salt
1 spoon
Practice of braised pork rice in Taiwan Province Province
1.
2 kg pork belly, 1 onion, 4 vegetables and 5 dried mushrooms.
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2.
Dice onion and mushroom (soaked in hair), wash pork belly, absorb excess water with kitchen paper and cut into diced meat.
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3.
When the pan is hot, put the oil, then add the chopped green onion, fry until golden, drain the oil to make crispy green onion oil, and leave the green onion oil for later use.
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4.
Pour pork belly into onion oil, stir-fry until the surface is golden, put pork belly directly into the pot, and stir-fry the excess oil slowly with low fire.
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5.
Add minced onion and ginger, add diced mushrooms and stir-fry until fragrant.
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6.
Pour in 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, stir-fry and color.
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7.
Add boiled eggs and onion crisp, add soaked mushroom water and raw materials, add star anise, fragrant leaves, rock sugar and salt, and cook with high fire.
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8.
Stew for about 40 minutes until the pork belly is soft and rotten. Finally, collect the juice over high fire and stir-fry until it becomes thick.
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9.
Boil water in the pot, drop a few drops of cooking oil after the water boils, add vegetables, and take them out after cooking.
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Finished product map of braised pork rice in Taiwan Province Province
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Cooking tips
1 remember to use rock sugar instead of white sugar, so it is easy to get sticky when collecting juice, so be sure to pay attention to the heat.
2. The pork in the braised pork rice should still be pork belly, the fat and thin ones are better, and a little diced mushrooms can be added to make it taste more delicious.
When cooking braised pork, remember to put more oil in the early stage, especially when the minced onion is fried for a little longer, so that the braised pork is fragrant enough.
4. Don't throw away the water for soaking mushrooms. Pour water into the pot and stew, the meat will be more fragrant.
When pork belly is fried, it is almost oily before adding soy sauce or soy sauce.
6. Crispy onion is the essence of braised pork rice, and the frying process should be full of small fire.
7. Braised pork rice must be juicy before it tastes good. When pouring braised pork, be sure to simmer for more than 30 minutes.
8. You can put more eggs when cooking, because marinated eggs are really popular in the end, and you put less.
9. If there is little soup in the middle, you can add some hot water, it must be hot water, not cold water. Cold water will shrink the meat and make it difficult to cook it soft.