1. Preparation materials: pork belly, onion, eggs, carrots, mushrooms and rape. Seasonings: salt, rock sugar, ginger, garlic, star anise, cinnamon, cooking wine, soy sauce, soy sauce and vegetable oil. When ready, wash and shred the onion, wash and dice the mushrooms, wash and dice the pork belly, slice the garlic, slice the ginger, dice the mushrooms and cook the eggs. Pour in, add broth, add eggs, bring to a boil, turn to low heat until the soup is thick, then turn off the heat, add water to the wok, add salt and sesame oil, add rape and carrot, cook and put it on rice with braised pork.

If you want to make a bowl of delicious braised pork rice, you must first prepare it carefully from the raw materials. A bowl of rice that can cook glutinous rice, a good piece of pork belly, the soul of braised pork rice, crispy chopped green onion … all these are indispensable. Especially crispy chopped green onion, be sure to add it. Fried onion crisp is made of red onion, which looks like mini onion, but it is still different from onion. Compared with purple onion, red onion is more fragrant and has the function of removing fishy smell and increasing fragrance, but its spicy taste is light, which is the soul seasoning for making braised pork rice. If you really can't buy it, use onions instead.

Taiwan Province braised pork rice is the name card of Taiwan Province cuisine. How many people expect to try other Taiwan Province cuisine because of this bowl of braised pork rice! There are many small restaurants, holding their own braised pork rice, under the brand of "Taiwan Province Province braised pork rice" to rub people's popularity! This shows how famous Taiwan Province braised pork rice is!

First shred the onion or red onion, then put a little more oil in the pot. The oil temperature is about 6 degrees, and fry the onion until golden and crisp. Pork belly and pig neck are peeled, cut into diced meat with skin, boil the water in the pot, blanch the diced meat, remove blood foam and dirt, remove and drain; .