"Braised pork rice is actually a feature of Taiwan Province. Authentic braised pork rice is cooked for a long time, with mushrooms and a bowl of hot rice. It is fragrant and delicious, sweet but not greasy. When you are in a bad mood, you can definitely be happy when you come to a bowl. When you are lazy, put a pot of brine on it, and bibimbap and noodles are absolutely ok.
How can you let go of such delicious things as braised pork rice when you don't know what to eat at home? I didn't know it was easy to get started until I did it, and I didn't know how stupid it was outside until I ate it. The braised egg in the braised pork rice is really not inferior at all. A little doll who doesn't eat boiled eggs can eat a whole one. How delicious do you think it is! "
material
Ingredients
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Pork belly 2 Jin
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One onion
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5 dried mushrooms
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50 grams of green vegetables
ingredients
dark soy sauce
1 spoon
light soy sauce
3 scoops
sugar
1 spoon
salt
1 spoon
Practice of braised pork rice in Taiwan Province
1.
2 kg pork belly, onion 1 piece, 4 green vegetables and 5 dried mushrooms.
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2.
Dice onion and mushroom (soaked in hair), wash pork belly, absorb excess water with kitchen paper and cut into diced meat.
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3.
When the pan is hot, add the oil, then add the diced onion, fry until golden, and drain the oil to make crispy onion oil, leaving the onion oil for later use.
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4.
Pour the pork belly into onion oil, stir-fry until the surface is golden, put the pork belly directly into the pot, and stir-fry the excess oil slowly with low heat.
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5.
Add minced onion and ginger, add diced mushrooms and stir-fry until fragrant.
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6.
Pour in 3 tablespoons of light soy sauce, 1 tablespoon of light soy sauce and 2 tablespoons of cooking wine, stir-fry and color.
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7.
Add the boiled eggs and onion crisp, add the soaked mushroom water and the raw materials, add the star anise, fragrant leaves, rock sugar and salt and cook over high fire.
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8.
Stew for about 40 minutes until the pork belly is soft and rotten. Finally, collect the juice on high fire and stir-fry until it is thick.
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9.
Boil water in the pot, drop a few drops of cooking oil after the water boils, add vegetables, cook them and take them out for later use.
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Taiwan Province braised pork rice finished product map
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knack for cooking
1 Remember to use rock sugar instead of white sugar, as it will easily become sticky when collecting juice, so you must pay attention to the heat.
2. The pork in the braised pork rice should still be pork belly, and the fat and thin one is better, and a little diced mushrooms can be added to it, which will make the taste more delicious.
3. When cooking braised pork, remember to put more oil in the early stage, especially when frying minced onions for a little longer, so that the braised pork is fragrant enough.
4. Don't throw away the water for soaking mushrooms. When the water is poured into the pot for stewing, the meat will be more fragrant.
5. When the pork belly is fried, it is almost oily before adding soy sauce or soy sauce.
6. onion crisp is the essence of braised pork rice, and the frying process should be full of small fire.
7. The braised pork rice must be juicy before it tastes good. When pouring the braised pork, it must be simmered for more than 30 minutes.
8. You can put more eggs when you cook, because the marinated eggs are really popular in the end, and you put less.
9. If there is less soup in the middle, you can add some hot water, which must be hot water, and don't add cold water. Cold water will shrink the meat and it will be difficult to cook it soft.