Taiwanese Braised Pork Rice is fragrant and delicious, but don’t make a mistake in the way it is made. Only this way will it be delicious. Not long ago, a netizen said that she loved eating the braised pork rice bento when she went to Taiwan.

Because of the braised pork and marinade on the braised pork rice, it tastes particularly delicious.

After I came back, I tossed it several times, but it just didn't taste like it.

After asking about the ingredients and methods, the uncle gave me some corrections and then gave a recipe tutorial today.

I hope it will be helpful to friends who like to eat braised pork rice every day.

The braised pork and marinade in braised pork rice are very important. If you want to make the braised pork and marinade taste good.

It's hidden in the selection of some ingredients and the details of production. For example, for the red onion cake, many people use onions instead.

The taste of this method is far from meeting the requirements. Let’s take a look at today’s food sharing for the specific methods and details.

Ingredients: 1000 grams of pork belly, 10 mushrooms, 1 small bundle of shallots, 5 cloves of garlic, 10 boiled eggs. Spices: 3 bay leaves, 1 piece of cinnamon, 3 white cardamom, 1 strawberry, 1 star anise for seasoning

: 1 handful old rock sugar, 1 spoon dark soy sauce, 3 spoons light soy sauce, 1 tsp salt, 1 spoon oyster sauce, 1 spoon sweet noodle sauce. Production steps: 1. The mushrooms chosen today must be dried. Compared with fresh mushrooms, dry mushrooms are more fragrant.

Better and richer.

It needs to be soaked several hours in advance before preparation.

Rinse the mushrooms and soak them in a basin. After soaking, the mushroom water can be used for stewing without throwing it away.

Soak the mushrooms and then cut them into pieces, or cut them with scissors and set aside.

2. For some friends, the word shallot may be unfamiliar.

In fact, it is the onion head after the green onions are mature and hung to dry.

It has a very strong and fragrant taste and is one of the essential ingredients in Fujian and Taiwanese cuisine.

Some friends use onions instead when making. The taste and texture cannot be replaced by onions, so be careful.

Peel off the outer skin of the shallots and cut into small pieces and set aside.

3. Choose fine pork belly, preferably with distinct layers of fat and lean.

After cleaning the pork belly, cut it into small strips and then into cubes.

When cutting, don't cut it too big, because our main body is used as bibimbap.

After cutting the meat, blanch it in a pot with cold water and clean it before use.

4. Heat more oil in the pan. When the oil temperature rises to 70% hot, pour in the chopped shallots.

Adjust the heat to medium-low, stir slowly and fry the shallots until golden brown, remove and set aside.

5. After pouring out the scallion oil, add in diced pork belly and stir-fry until slightly golden.

Then add chopped mushrooms and stir-fry until fragrant.

At this time, peel the hard-boiled eggs in another pot and put them into the pot, then add the fried diced pork belly and shiitake mushrooms together.

6. Heat a little oil in a pot, add a handful of rock sugar and stir-fry until the sugar color turns white, then pour in the mushroom water, add an appropriate amount of water, add the required spices and seasonings and bring to a boil.

7. Pour the brine into the pot, add a spoonful of sweet noodle sauce and then pour in the fried shallots and garlic cloves.

Bring to a boil over high heat and slowly simmer over low heat until it is ready to eat in about an hour.

8. After the marinade is cooked, pay attention to its marinade.

Don't marinate until the juice is completely reduced, otherwise it won't taste good.

The marinade for this braised pork recipe is particularly perfect and can be used to top rice.

9. Finally, we blanch a few green vegetables and use them as garnish with rice to increase the nutritional intake.

After cleaning the Qingjiang vegetables, blanch them in water and then take them out and serve them together.

Tips for landlords: 1. The taste of shallots cannot be replaced by onions, so be sure to buy shallots.

2. For pork belly, it is best to choose thinner cuts of meat with distinct layers. 3. When frying shallots, pay attention to the heat to prevent the onions from frying black and making them bitter.

4. When marinating and collecting the juice, keep an appropriate amount of marinade.