Taiwanese braised pork rice
Main ingredients
400 grams of pork belly
Accessories
Onions
Half
Shiitake mushrooms
4 pcs
Eggs
3 pcs
Rape
3 carrots
Carrots
5 slices
Seasoning
Salt
5 grams
p>Rock sugar
5 grams
Ginger
3 slices
Garlic
3 cloves< /p>
Star anise
1 piece
Cinnamon bark
2 pieces
Cooking wine
5 grams
Light soy sauce
3 grams
Dark soy sauce
3 grams
Vegetable oil
5g
How to make Taiwanese Braised Pork Rice
1. Wash and cut the onions into shreds. Heat the vegetable oil in a wok and fry the onions until brown. Dish out and set aside
2. Wash the mushrooms and cut into small cubes, and cook the eggs
3. Wash the pork belly and cut into pieces, put it in the pot under cold water
4. Remove and rinse away the foam, cut into small dices, put vegetable oil in the pot, and at the same time add the rock sugar and stir-fry slowly over low heat
5. When the rock sugar melts and turns reddish, add the diced meat and stir-fry Stir-fry till the sugar color turns, add garlic slices and ginger slices
6. Add aniseed and cinnamon, add diced mushrooms and stir-fry evenly
7. Add fried green onions as well Go in, add cooking wine, dark soy sauce, and light soy sauce and stir-fry evenly to color
8. Fill in an appropriate amount of stock to cover the raw materials. Add the skin of the hard-boiled eggs and cook them together
9. Bring to a boil over high heat, then turn to low heat and simmer until the soup is thickened, but not completely dry. It will take about an hour, then turn off the heat
10. Boil water and add some salt and sesame oil, blanch the rapeseed and carrot slices, put them on the rice with the braised pork and eggs, mix well and eat