There is a kind of rice that not only my children love to eat, but many children I know also love it, and that is braised pork rice with mushrooms!

In the past, every time I took Duoduo and her friends out to play, and when they needed to eat out, they often ordered braised pork rice. The thick marinade and mushroom braised pork were poured over the freshly cooked rice, not to mention Duoduo.

I feel like no matter how much rice there is, as long as it is paired with a bowl of fragrant braised pork, I can easily eat it!

Even in the hot summer season, even those who have no appetite can't help but whet their appetites when they see the braised pork rice, and they won't stop until they finish eating!

Food writer Jiao Tong once said: "In Taiwan, braised pork rice is available wherever inhabited areas are. Many people start eating braised pork rice as soon as their deciduous teeth emerge, and they still struggle with it until their mouths are full of dentures."

Braised pork rice is known as the king of street food in Taiwan. Almost every family in Taiwan makes braised pork rice, but the taste is different in each family.

There will be slight differences in the way the ingredients are processed, the ingredients, and the selection of ingredients, but every bowl of braised pork rice is heart-warming and delicious, leaving those who have eaten it with a long aftertaste!

The raw materials for making braised pork rice are actually very common. The basic raw materials are pork with skin, onions and mushrooms.

It is said that the authentic braised pork rice is to fry the onions until crispy and then stew them with the diced meat. I am a lazy person and do not like to use too much oil to fry the onions. I always use a small amount of oil to fry the onions.

The aroma is good. Instead, the fat in the pork is used to stew the onions and mushrooms for a long time to make delicious mushroom braised pork. You can't eat the onions because they have completely melted into the braised pork soup.

, mixed into the rice, leaving only the aroma of green onion in the mouth.

Since I discovered that children love braised pork rice, I have also started making braised pork rice at home. Although my method is not authentic, it is delicious, easy to learn, saves time and effort, and does not need to add extra water. It only takes more than 40 minutes.

It can be stewed to produce fragrant and juicy braised pork, which is plump but not greasy. The fat and skin melt in your mouth. The lean meat is fragrant, soft and tender, with original flavor and very fragrant.

To cook a large pot at a time, the rice needs to be simmered more. If it is less, it will not be enough. Let’s take a look at how Duoma makes it and share the detailed method.

Ingredients: 600g pork plum blossoms (with skin), 10 mushrooms, 1 onion, 3 eggs, a little rapeseed, light soy sauce, dark soy sauce, cooking wine, cooking oil, salt, rock sugar, star anise, ginger, steamed

Rice; Detailed production process: 1. Prepare a piece of skinned plum blossom meat. This kind of meat is more fragrant than pork belly and is thinner. There is not much meat in pigs. It is fat and thin, and the meat is delicious. It is fresh and tender when cooked.

When I go to buy meat for the first time, I will buy this kind of plum blossom meat when I see it. If it is not available, it will be the same with leaner pork belly instead; 2. Cut the plum blossom meat into small strips, smaller, but not shredded pork.

; 3. Peel off the skin of the onion and clean it; 4. Cut the onion into slices first, then into strips, and finally into small dices for later use; 5. Heat the stew pot, add a little cooking oil, and a few

Sauté the sliced ??ginger until fragrant, then add the chopped onions, stir-fry until the onions become fragrant and the color will turn transparent; 6. Put the cut meat strips into the pot, and push the diced chives to one side of the pot.

Use one side to stir-fry the diced meat and stir-fry until it changes color; 7. Stir-fry the chopped onion and diced meat together evenly. The meat flavor and the onion flavor mix are quite good; 8. Wash the mushrooms and remove the stems, and

Cut the mushrooms into dices with a knife; 9. Put the diced mushrooms into the pot, stir-fry them evenly, and stir-fry until the mushrooms are broken; 10. Add an appropriate amount of light soy sauce, cooking wine, and a little dark soy sauce to the pot, and then

Add three star anise; 11. Stir-fry evenly so that all the food is coated with a thick color; 12. Cover the pot and simmer over low heat for about 40 minutes or more. Open the pot lid and turn it over halfway to allow the ingredients to be evenly flavored.

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This stew pot is a cast iron pot, which is relatively heavy. After covering the pot and simmering on low heat, the water steam circulates in the pot and does not consume much water, so I did not add additional water. If you use an ordinary wok, you need to add

Just add enough boiling water to simmer together; 13. I also boiled three eggs, cut them in half, put them in the pot halfway, and simmered them together. The time was shorter, and the eggs were not very tasty, but

The kids quite liked the food.

After the braised pork is stewed, add rock sugar and stir-fry until it melts, then reduce the juice and turn off the heat.