how to cook the table-top braised pork rice

how to cook the table-top braised pork rice? Braised pork rice is a unique traditional food in Taiwan Province, and it is also the personal love of many "State Banquet" chefs. Braised pork rice should be a very popular lunch, so how should table-style braised pork rice be cooked? Let's take a look and learn with us. Practice of table-style braised pork rice 1

1. Practice of Taiwan Province braised pork rice 1. Stir-fry pork belly

Cut pork belly into small strips and put it in the pot. There is no need to put oil in the pot. Stir-fry with high fire until it is fragrant and lard overflows. (See the tips below for details on the method of judging lard spillage.) You can also use ground pork belly, but it is easy to grind the meat, and the fat will not be shaped, and it will be very oily when cooked.

2. Add spices

Add the red onion, and when some of the red onion starts to zoom, pour in the minced onion, stir fry together, and then add the minced garlic after the fragrance is stirred. When there are red onions and garlic together, the garlic must be put last, because it will become bitter after being burnt. )

3. Seasoning

Put a proper amount of sugar, which will become sticky in the process of frying, which will dye the meat brown, and then pour the soy sauce, and control the amount according to your own taste (want the sauce to be more fragrant? See the tips below for details)

4. Add water and season

Add water to the pot, and then add a proper amount of' five spices powder and white pepper.

5. Pour into the pressure cooker

Pour all the ingredients in the wok into the pressure cooker.

6. Simmer

Add the prepared dried bean curd and quail eggs into the pot and simmer in a pressure cooker for 25 minutes. Because it is cooked in a pressure cooker, it is not advisable to put too much water. In Taiwan Province, people will slowly collect the juice in a casserole or earthenware jar, so they need more water.)

7. Put a bowl of rice out of the pot, then spread the cooked braised pork sauce on the rice, and finally you can enjoy the food! We tasted it on the spot, and it was really delicious! )

Taiwan Province braised pork rice: "I look like this!"

Taiwan Province braised pork rice method 2

First, braised pork rice method

Cook the rice first

Dice the pork belly (cut it smaller, my egg is very small, just bigger than pigeon eggs, so it looks like the meat is quite big, but it's actually quite small)

Dice the mushrooms

Cut the onions into small pieces

.

after the water is boiled, put the eggs and simmer for 8 minutes.

take out the cold water bubble and peel the shell for later use.

boil another pot of water.

Fried onions.

Heat the oil in a hot pan, with a little more oil than usual, and fry it on low heat until the onion is dehydrated and brown. Take out the onion for later use, and leave the oil in the pan to fry the meat. (Actually, it takes a long time to fry onions, and I always do other preparatory work while watching the pot.)

Add 4 crystal sugar to the fried onion oil, simmer it with low heat, and add pork belly and stir well.

add onion, ginger and garlic and fry for one minute.

add mushrooms and fry for one minute.

add 4 tablespoons of light cooking wine and 2 tablespoons of light cooking wine.

add a teaspoon of salt and a little pepper.

add cinnamon with Illicium verum leaves.

add fried onions.

adding boiling water does not affect the ingredients. More water if you like soft and rotten.

add 4 eggs and crystal sugar

when the water boils, turn to low heat and cook for one hour until the soup is thick.

You can start after collecting the juice!