Taiwan Province braised pork rice is delicious, but don't make a mistake, it's the only way to be fragrant.

Not long ago, a netizen said that she liked to eat braised pork rice lunch when she went to Taiwan Province province to play. Because the braised pork and gravy on the braised pork rice taste particularly fragrant. I tossed it several times after I came back, but it didn't taste like it. After asking about the materials and practices, my uncle corrected me and gave me a cookbook tutorial today. I hope I can help my friends who like braised pork rice every day.

The braised pork and gravy in braised pork rice are very important, and the taste of braised pork and gravy should be done well. It is hidden in the details of the selection and production of some ingredients. For example, many people use onions instead of red onion crisp. This practice is far from meeting the requirements. Let's take a look at today's food sharing for specific practices and details.

Ingredients: pork belly 1000g, mushroom 10, small bundle of red onion 1 0, 5 cloves of garlic, boiled egg 10.

Spices: 3 pieces of fragrant leaves, 3 pieces of cinnamon 1 piece, 3 pieces of cardamom, 4 pieces of Amomum tsaoko 1 piece, and 8 pieces of star anise 1 piece.

Seasoning: 1 old rock sugar, 1 soy sauce, 3 soy sauce, 1 salt, 1 oyster sauce, 1 sweet noodle sauce.

Production steps:

1. The mushrooms selected today must be dried mushrooms. Compared with fresh mushrooms, dried mushrooms are better and more fragrant. Before preparing for production, you need to soak your hair a few hours in advance. Wash the mushrooms and soak them in a pot. Don't pour out the mushroom water after soaking. Can be used for stewing. Soak mushrooms and cut into pieces, or cut them with scissors for later use.

For some friends, the word red onion may be unfamiliar. Actually, onions are cooked and hung up to dry. Its flavor is very rich and fragrant, and it is one of the essential ingredients of Fujian and Taiwan cuisine. Some friends will use onions instead when cooking. This taste and taste can't be replaced by onions, so pay attention.

Peel the red onion and cut it into small pieces.

3. Pork belly should be a little better, and it is best to be fat and thin. After washing the pork belly, cut it into small strips and then diced it. Don't cut it too big, because our main body is used for bibimbap. After cutting the meat, blanch it in a pot with cold water and clean it for later use.

4. Heat the oil in the pot. When the oil temperature rises to 70%, pour in the chopped red onion. Control the low heat, slowly stir-fry the red onion until golden brown, and remove it for later use.

5. After pouring the scallion oil, pour the pork belly and stir-fry until it is slightly golden. Then pour in the chopped mushrooms and stir-fry them for fragrance. At this time, the eggs are cooked in another pot, peeled and put into a boiling pot, and then the fried diced pork belly and mushrooms are poured together.

6. Heat a little oil in the pot and add a handful of old rock sugar to stir-fry the sugar color, then pour in the mushroom water, add the right amount of water and add the required spices and seasonings to boil.

7. Pour the salt water into the boiling pot, add a spoonful of sweet noodle sauce, and then pour in the fried crispy red onion and garlic cloves. Boil the fire and stew slowly, and you can eat it in an hour or so.

8. After marinating, pay attention to its marinade. Pickling the juice after it is completely collected will be terrible. This braised pork marinade is especially perfect for pouring rice and super cooking.

9. Finally, cook a few Qingjiang dishes with rice to increase the nutritional intake. After cleaning Qingjiang cuisine, turn on the water and take it out to match.

Landlord tip:

1, the taste of red onion is irreplaceable, so you must buy red onion.

2, pork belly is best to choose a thin and well-defined piece of meat.

3. Pay attention to the heat when frying the scallion oil crisp, so as not to make the scallion oil crisp black and bitter.

4. When cooking and collecting juice, leave a proper amount of marinade.