China Taiwan Province generally uses the latest pork belly for pot-stewed dishes, which is fatter than thin, or doesn't like being too fat. Choose a mixture of fat and thin. Pour 500 grams of meat into boiling water and blanch it for about 6 minutes until you can gently poke it in and take it out with chopsticks, which can remove unnecessary plant oils and residues. Next, after the pork belly is cooled in the air, it will become square-shaped meat particles with a size of about 1 cm. The vegetable oil will not be separated from the lean pork, and it is easier to taste. If you don't want to be too greasy, you can choose Matsuzaka raw pork. However, this pot-stewed dish will be thinner and firewood, and the taste will not be so smooth and tender. Like the famous Jinfeng in Taipei, they are cut into strips instead of ding.

Taiwan Province braised pork rice is a kind of food, and its raw materials are rice, pork belly, dried onion, cassava starch, ginger, garlic, soy sauce, star anise, wine, old rock sugar, spiced powder and white pepper. This is a common and traditional snack in Taiwan Province Province. The characteristics of Taiwan Province braised pork rice depend on pork sauce and juice, which are an important part of making. There are differences in the production methods and characteristics of Taiwan Province braised pork rice in Tainan, Taichung, Taiwan Province and Taipei. There are all kinds of special snacks in Taiwan Province, China, but among them, braised pork rice is the most famous. It is said that only foreigners in China can cook Taiwan Province braised pork rice with unique flavor.

Taiwan Province braised pork rice, also known as Lu rou rice, is one of the delicacies in Taiwan Province. Cut the pork belly into thick slices, add cooking wine into the pot with cold water to remove the fishy smell, cut the washed oil-wheat vegetables in half, scald them with tap water and fish them for reserve. In the case of cooking beef, everyone will remove the pedicle of Pleurotus ostreatus and cut them into hob blocks like diced diced onions, cut onions into strips, cut ginger into slices, cut garlic into slices, put them into a bowl for emergency, and peel the cooked eggs. After the meat is cooked, fish it up and drain it, add onion diced into the oil, stir fry it with slow fire until it is dark brown and pour it out.

Leave the bottom oil in the pot, stir-fry the cooked pork belly until it turns slightly yellow, stir-fry the onion and garlic again, add soy sauce to the pot, and add cooking wine to remove the fishy smell after coloring. After putting in the old rock sugar and frying, put in peeled raw eggs, stir-fried diced onion, proper salt and soy sauce, and finally add a bowl of boiling water to soak the raw eggs. Turn the fire to a low heat and simmer for 40 minutes. It's time. Let's pick up the raw eggs and collect the juice. A bowl of rice, a tablespoon of braised dishes, half-cut salted eggs, and scalded oily wheat dishes will make a delicious and nutritious Taiwan Province braised pork rice.