The reason why all kinds of delicious food can be passed down to now is that it has been continuously improved for thousands of years, and so does braised pork rice. The earliest braised pork rice may not have onion crisp, but later generations have joined onion crisp and received people's welcome, so the locals are used to adding it. The onion crisp is a crispy ingredient made of garlic plants like red onion (like garlic and green garlic) and fried after chopping. Crispy red onion is very fragrant and has a special smell. The onion of authentic braised pork rice is not the kind of big onion that we eat, and the unique red onion in Taiwan Province has a strong onion flavor, which adds fragrance to braised pork rice and relieves boredom. Of course, onions commonly used in our family can also make good meals, at least more delicious than those in ordinary restaurants.

Add a little more oil, stir-fry the chopped onion in the oil until the onion is dry, and the fragrance is absorbed into the oil. After the onion turns brown and dried, pour in diced meat, add a little soy sauce and cooking wine, stir-fry evenly, let go of the water, stew it with strong fire, put it in electricity, move the stir-fried materials into a casserole, add mushroom water and broth, open the lid and boil it with strong fire, remove the impurities, and then cover it with a small lid. At this time, the minced meat will become fragrant and thick! Take a deep dish, scoop in the freshly jumped rice, add the diced braised pork with soup and juice, add the vegetables, and add a braised egg. Serve. Add seasoning, slightly stir-fry soy sauce and stir-fry rock sugar in turn. If there are fragrant leaves, you can add them at this stage, pour boiling water, simmer for 15 minutes, and then put them in an electric rice cooker for two hours.

White sugar and old rock sugar will do, and the fried sugar from old rock sugar will be redder and brighter. The forms of frying are also divided into water frying and oil frying. I think oil frying is easier and smoother. The color defect of fried sugar is that it is not easy to grasp the heat. If the fried sugar is light, go to the supermarket to buy monascus powder. This monascus powder is edible, safe and effective, and the color is the most beautiful. This kind is suitable for business. My suggestion is that the effect will be better if these three kinds are used together, which is not only beautiful in color, but also better in taste.