The pork in the lo mein rice is fatty but not greasy, sweet and salty, and fragrant.

The marinated pork with a thick texture is served with a bowl of steamed white rice that is not too soft and not too hard, with each grain of rice soaking up the dark broth, and every bite is satisfying.

Materials

Meat

Meat, red onion, poached egg, green cabbage, dried mushrooms, shrimp, ginger, garlic, soy sauce, soy sauce, star anise, cooking wine, rock sugar, five spice powder, pepper, salt

Practice

1, bought the meat washed, blanched to remove the blood, blanching can be appropriate to cut into a few sections of the easy to operate, blanch the meat should be cut into small dices, cut some small. into small dices, cut some small, and then put aside.

2, onion or red onion, washed and chopped.

3, prepare a few boiled eggs, then put into the marinade to cook together, made of marinated eggs.

4, frying pan into the appropriate amount of oil, first burst incense ginger, garlic, followed by minced onions continue to stir fry until golden brown. At this time, pour in the diced pork and stir fry until the meat turns white, then add soy sauce, soy sauce, star anise, cooking wine, five-spice powder, rock sugar, pepper, stir fry evenly.

5, add the right amount of warm water, not too much, not more than the meat 1-2cm can be, stir fry on high heat.

6, when the soup boiled, all poured into the casserole, turn the heat to simmer. Don't forget to add the poached egg at this time, the stewing time is two hours, if your time is limited, at least one hour or so, salt can be put in an hour later. Stew when the fire should be small, the soup should not be collected too dry, there is juice will be delicious Oh ~

7, and finally into the rice, poured with marinated meat sauce, and then placed on the scalding cooked green leaves, cut the poached egg, you can eat. In order to prevent grease, it is best to prepare another plate of bok choy with food.