Delicious braised pork rice ingredients:
600g of pork belly, 0/00g of dried mushrooms/kloc-,50g of fried onion crisp, five slices of ginger, and appropriate amount of light and dark soy sauce.
Cooking steps:
Step 1. Wash and blanch pork belly, add ginger slices and pour in proper amount of cooking wine. Blanched meat is easier to cut without blood.
Step two. Soak dried shiitake mushrooms in warm water, wash them and soak them in water again for later use.
Step three. Pick up the pork belly and cut it into small tintins. It's really easy to cut a lot when cooked.
Step four. Mushrooms are also cut into small pieces.
Step five. Heat the pan, without oil, pour in diced meat and a few slices of ginger and stir fry.
Step six. Stir-fry until the meat is a little brown, slowly start to oil, and continue to stir fry a few times.
Step seven. Pour in soy sauce and soy sauce. Soy sauce is deodorized, fresh and colored. Both of them contain salt, so there is no need to put salt behind them. The quantity can also be added slowly, and don't put too much at first.
Step eight. Pour in diced mushrooms and stir fry.
Step nine. Add water and bring to a boil. If the water doesn't taste meat, I also poured the water for soaking mushrooms for the second time, which is arbitrary.
Step 10. Pour in the fried onion crisp, which is the key to making braised pork. Friends who work hard can buy red onions and fry them themselves. I bought a big bag of finished products directly from Taobao, which is very fragrant.
Step 1 1. After boiling, cover and cook for one hour. Cook the meat until it is soft and rotten. If the time is too long, you can pour it into the pressure cooker and press it, and the effect is better. By the way, if you like eggs, you can boil two eggs in advance, add them and cook them together at this step.
Step 12. Cook some vegetables to match.
Step 13. The meat is soft and messy. Boil the pot and collect the juice. Don't collect too dry. The soup and bibimbap are delicious. Also taste salty and light, and put some soy sauce as appropriate.
Cooking tips:
In the cooking process, stir-fry pork belly until the oil is more nutritious, without adding oil, and then pour off the oil before stewing. Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching them in prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan brine is the most common in China, mostly red brine, and the braised pork in Chaoshan area is the most famous and has gone abroad. Fresh and fragrant foods such as pork, chicken, duck, goose and rabbit should be separated from beef, mutton and various animals (such as fat sausage) to ensure the quality of brine and braised dishes.