Authentic method of braised pork rice

Authentic method of braised pork rice, we have many famous foods, and many people will linger on these foods, because the satisfaction brought by delicious food to our taste buds cannot be surpassed, so the following is the authentic method of braised pork rice. Authentic method of braised pork rice 1

Authentic method of table-type braised pork rice

All seasonings are ready, garlic is minced, Boil the eggs and put them in cold water for later use

Blanch the pork belly in cold water. This water is the original recipe. The purpose is to remove the floating foam from the pork belly after the fishy water boils, rinse it out and take it out for later use.

Put the oil in the pan and stir-fry the minced garlic until fragrant

Add the pork belly that has just been blanched, stir-fry it together with the chopped green onion. Soy sauce the spiced powder, salt and water, then add the crystal sugar and stir to avoid the crystal sugar from burning in the pot.

After the fire boils, turn to low heat and simmer slowly. It is suggested to leave a gap in the pot cover to prevent the hot air from rushing outward for about ten minutes, and stir with a shovel to ensure that the crystal sugar is completely melted.

After stewing for about 2-3 minutes, add the cooked eggs and continue to simmer slowly, so that the meat will taste soft and rotten. Stew for about 6 minutes, and the fire will be small. If you watch the soup for about 5 minutes, you will almost collect it. Turn off the fire and stir it for about 1 minutes in the middle. At this time, you can start cooking rice.

Finally, the soup should be very thick and the juice will be very thick and shiny. At this time, you can turn off the fire and save some soup for soaking rice.

Fill a bowl of rice with braised pork, cut the eggs into two halves and put them on a plate for eating. Stir the rice to make it fragrant ~ ~ ~ ~

PS: Authentic braised pork rice must have fried onion crisp, which tastes very fragrant when it is cooked. If you can't buy it, just dice the red onion and fry it in the pan to control the oil.

Tips

1, There is no step of blanching pork in the original formula, but if Australian pork is not blanched and fried, how much you put will smell like domestic pork. This step is dispensable

2. In the original formula, there are 6 tablespoons of soy sauce. I reduced one tablespoon of soy sauce and added half a tablespoon of soy sauce because northerners like heavy colors ~ ~ and the color is very beautiful

3. In the tenth step, the annotation of fried onion crisp indicates that you can make your own delicious rice wine. Never omit it

4. I am too lazy to buy the rice wine used in the original formula, so it will not affect the wine directly ~~

5. Rock sugar plays an extremely important role in the color. It is not the same thing to recommend changing it to white sugar.

6. If the taste is weak, you can consider reducing the ratio of salt to a tablespoon of soy sauce to make it taste extremely rich and super-delicious. 7. Authentic. The braised pork rice will be accompanied by pickled radish. I hate that taste, so I didn't put it. 8. Spoon-TBSP = 15ml teaspoon -tsp=5ml

9. Be sure to try it! ! ! ! ! ! Authentic method of braised pork rice 2

The most authentic braised pork rice on the table is done in 4 steps! Practice

Slice the pork belly into small strips, take the oil pan, add a little oil, and stir-fry until the pork turns white.

Stir-fry the red onion until it is light brown, stir-fry the minced garlic, return the pork to the pot, and add soy sauce paste for coloring;

Add spiced powder, white pepper powder, light soy sauce and yellow (iced) sugar, pour in clean water, add some rice wine, move into a casserole, simmer for one hour, and add boiled eggs when there are 2 minutes left;

scoop a spoonful of braised pork on the rice, and serve with braised eggs and vegetables.

Authentic method of braised pork rice 3

You are only one step away from delicious braised pork rice. The braised pork belly is too much.

Dice pork belly, blanch ginger slices and cooking wine, and set it aside. Cut the onion into rings, add a spoonful of starch, and stir

First, fry the onion crisp. That's the secret of braised pork rice.

Just fry it until it is golden brown. Take the spare diced pork belly

and stir-fry it until it is golden brown. Then add white sugar or rock sugar and fry for a sugar color

After each piece of meat is wrapped in sugar color, the first step is to spray cooking wine along the side of the pot to enhance fragrance

Just add a few drops of light soy sauce and oyster sauce, which will turn black and not look good

Add more hot water and put star anise, fragrant leaves and cinnamon. Stew for 3 minutes (this step I move to a casserole for stewing)

Boil the eggs in advance and shell them, then throw them in and stew them together

Add a small piece of yellow {ice} sugar (no ordinary white rock sugar can be added)

After half an hour, pick out the spices and throw them away. The marinated eggs are also fished out first

Add the crispy red onion and continue to stew for about 15 minutes

The meat is already very waxy and soft, and continue to stew until the crispy red onion melts in the soup

The soup is almost the same. Leave some mixed rice

Ah ~

What are you crying about? The fairy braised pork rice

Tips

1. Onion is indispensable. If you really don't want to buy it, just replace it with onion and fry it into onion crisp in the same way. 2. After adding the onion crisp, pay attention to the heat.