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The braised pork and gravy in the braised pork rice are very critical, and the taste of the braised pork and gravy should be well done. It is hidden in the selection of some ingredients and the details of production. For example, many people use onions instead of red onion crisp.

Rice with Stewed Pork, Taiwan Style

Ingredients: pork belly 1000g, mushroom 1 0, onion1small bundle, 5 cloves of garlic, boiled eggs 10.

Spices: 3 pieces of fragrant leaves, 3 pieces of cinnamon 1 piece, 3 pieces of cardamom, 3 pieces of tsaoko 1 piece, and 8 pieces of star anise 1 piece.

Seasoning: old rock sugar 1 spoon, soy sauce 1 spoon, soy sauce 3 spoons, salt 1 spoon, oyster sauce 1 spoon, sweet noodle sauce 1 spoon.

Production steps:

1, the mushrooms selected today must be dried mushrooms, which are more fragrant than fresh mushrooms. Before preparing for production, you need to soak your hair several hours in advance. Rinse the mushrooms and soak them in a pot. Don't pour out the mushroom water after soaking. It can be used for stewing. Soak the mushrooms and cut them into pieces, or cut them with scissors for later use.

2. For some friends, the word red onion may be unfamiliar. In fact, it is the onion that is hung and dried after the onion is ripe. Its flavor is very rich and fragrant, and it is one of the essential ingredients of Fujian and Taiwan cuisine. Some friends will use onions instead when making them. This taste and taste can't be replaced by onions, so pay attention.

Peel off the skin of the red onion and cut it into small pieces for later use.

3, pork belly choose a little boutique, it is best to have a clear layer of fat and thin. After cleaning the pork belly, cut it into small strips and then cut it into dices. Don't cut it too big when cutting, because our main body is used as bibimbap. After cutting the meat, put cold water into the pot and blanch it and clean it for later use.

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4. Heat the oil in the pan, and pour the chopped red onion when the oil temperature rises to 70% heat. Control the medium and small fire, slowly stir and fry the red onion until golden brown, and remove it for later use.

5. After pouring out the scallion oil, pour in the pork belly and stir-fry until it is slightly golden. Then pour in the chopped mushrooms and stir-fry them for fragrance. At this time, the eggs are boiled in another pot, peeled and put into the boiling pot, and then the fried diced pork belly and chopped mushrooms are poured together.

6. Heat a little oil in the pot and add a handful of old rock sugar to stir-fry the sugar color, then pour in the mushroom water, add the right amount of water and add the required spices and seasonings to boil.

7. Pour the brine into the boiling pot, add a spoonful of sweet noodle sauce and then pour in the fried red onion crisp and garlic cloves. Boil over high fire and simmer slowly, and you can eat it after about an hour.

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8. After marinating, pay attention to its marinade. Don't marinate until the juice is completely collected, it will taste bad. The marinade of this braised pork practice is particularly perfect, and it is used for pouring rice and super cooking.

9. Finally, let's blanch a few Qingjiang dishes to decorate and match rice to increase nutrient intake. After the Qingjiang cuisine is cleaned, it can be matched when the water is opened and taken out.

10, a bowl of braised pork rice with nutrition and delicious taste is ready, and my personal feeling is that I won't get tired of eating it for three days. Because it is so fragrant and delicious, remember to order a praise collection after reading it.

Landlord tips:

1, the taste of red onion is irreplaceable by onion, so you must buy red onion.

2, pork belly is best to choose a thin and well-defined piece of meat.

3. When frying red onion crisp, pay attention to the heat so as not to make the onion crisp black and bitter.

4. When cooking and collecting juice, you should keep a proper amount of marinade.