Braised pork rice is delicious. Braised pork rice is delicious. In life, I believe many friends have eaten braised pork rice. Braised pork rice is a very common delicacy in life. Whether we go to restaurants or major food malls,

You can eat it. Below I have compiled a delicious recipe for braised pork rice.

Delicious Braised Pork Rice Recipe 1 You are only one step away from delicious Braised Pork Rice. The braised pork rice recipe is so delicious. Cut the pork belly into cubes, blanch the ginger slices and cooking wine, and set aside.

Cut the shallots into rings, add a spoonful of starch, stir and fry the shallots first. This is the secret to the delicious braised pork rice. Fry until golden brown. Add the reserved diced pork belly to the pan and stir-fry.

Fry until golden brown and oil comes out, then add white sugar or rock sugar and fry till it turns a sugary color. After each piece of meat is coated with sugary color, the first step is to spray cooking wine along the edge of the pot to enhance the flavor. Add light soy sauce, oyster sauce, and a few drops of dark soy sauce.

If it is too much, it will turn black and look ugly. Add more hot water and be sure to cover the meat. Add star anise, bay leaves, and cinnamon, and simmer for 30 minutes (I moved this step to a casserole to stew). Boil the eggs in advance, peel them, and then throw them in together.

Stew and add a small amount of yellow rock sugar (you can add ordinary white rock sugar if you don’t have it). After half an hour, pick out the spices and throw them away. Remove the braised eggs first, add the shallots and continue to stew for about 15 minutes. The meat is already very soft.

Now, continue to simmer until the red onions are crispy and melt into the soup. The soup is almost done. Leave some rice to mix with it. How to make delicious braised pork rice. 2. How to make Taiwanese braised pork rice. Cut the pork belly into small pieces. If it is too big,

Pork belly without skin is incomplete pork belly!

!

out!

The soup stewed with the skin on will have gelatin and will be brighter and thicker. Remove the stems and dice the beautiful mushrooms. The texture of the mushrooms and pork belly stewed together is inexplicably smooth. After stewing, you can’t tell the difference between the meat.

and mushrooms.

onion!

If you are willing to peel off its heart layer by layer, you will find that it has no heart... Well, dice the onion too... If you don't like raw onions, you can also use ready-made onion crisps instead. In short, onions are Taiwanese style

The indispensable ingredient for braised pork rice is just like a diamond ring is indispensable for a proposal... Heat the oil, then pour in the onions, and fry until they are slightly dry and brown, just a little is fine. Don't fry them completely black, it will hurt your heart like a lost love.

Bitter... If you accidentally fry it, just pour it out and start over again, otherwise everything cooked after it will be bitter... Drain the oil from the fried onions and set aside~ Boil the eggs and drain them after they are cooked.

Take a shower of cold water and peel off the shells. Set aside.

Add the meat to the pot and stir-fry until golden brown.

Press out the excess fat and scoop it out. It will not be greasy when it is stewed for a while~ Then add the diced mushrooms and stir-fry until the mushrooms become soft.

Then pour in the fried onion cake~ Pour in cooking wine or rice wine~ Boil a pot of boiling water in advance and pour it in!

Don't add cold water~ Add until the meat is completely covered. After all, the braised pork rice needs to be juicy!

Add light soy sauce. It is highly recommended to use golden orchid ointment produced in Daiwan. The cooked taste will be hin, hin and authentic. Then try the saltiness. If it is not enough, you can add more salt.

Of course, you can just use ordinary soy sauce if you don’t have it. The picture shows ordinary light soy sauce that you use just when you run out of ointment.

Why do you always write down the appropriate amount of seasonings?

When it comes to love, you need to go step by step. Add the seasonings little by little. Don’t pour too much at once. You can test the taste first. If you don’t add enough, you won’t overdo it at once~ And the amount of meat and water will not be complete.

It’s the same, so you have to take control of it yourself.