Braised pork rice is a traditional delicacy in the Jiangnan area.

The braised pork in the braised pork rice tastes fat but not greasy, sweet, salty and fragrant. When paired with vegetables, braised eggs and rice, it is a delicious temptation.

Ingredients required: pork belly, onions, ginger, garlic, dried chili peppers, light soy sauce, dark soy sauce, cooking wine, rock sugar, cooked eggs/quail eggs, green vegetables, lettuce, carrots, vegetable oil, etc.

The specific method is the first step: cut the pork belly into cubes, about 1 cm in size.

Those who are diligent can put cold water into the pot, boil the meat for 2-3 minutes and remove the water. The blanched meat will have very few impurities when stewed.

Step 2: Heat the pot, pour an appropriate amount of cooking oil, cut the onion into half, cut it into strips, put it into the pot and stir-fry over low heat until the onion strips change color, then use chopsticks to pick out the onion.

Step 3: Pour in the pork belly pieces and slowly stir-fry over medium-low heat until the surface is browned.

At this time, a lot of fat in the pork belly is also leached out. If you don't like eating too much oil, you can pour out some of the oil.

Step 4: When the meat is colored, add 2-3 slices of ginger, 2-3 cloves of garlic, 1 star anise and dried chili segments and continue to stir-fry.

Use a knife to lightly pat the garlic to release its aroma.

Step 5: After the garlic flavor is stir-fried, we start seasoning, add 3 spoons of light soy sauce, an appropriate amount of rock sugar (1.5 spoons of white sugar), 1 spoon of dark soy sauce, and 1 spoon of cooking wine and stir-fry evenly.

Step 6: Heat the water directly in the pot, just enough to cover the meat. Then put the cooked and shelled eggs/quail eggs into the pot, bring to a boil over high heat, then reduce to medium to low heat, cover the pot and simmer for 20-30 minutes

minute.

Step 7: When stewing the meat, we put the vegetables, lettuce, and carrots into the pot and blanch them in water until cooked and take them out.

Step 8: After the meat is simmered and tender, we taste the soup and add more salt as appropriate.

Finally, take out the braised eggs and put the burnt green onion strips into the pot. Turn the heat up and drain the soup. Don't make the soup too dry. Keep some of it and eat it with rice. It's great.

If the burnt onion strips can increase the onion flavor of the marinade at the end, this is the same as the scallion oil noodles.