1. Cut the green onion into sections, slice the ginger, and cut the pork belly with a knife and set aside;

2. Put the pot on the fire, pour in the oil, add the sugar, and stir-fry the sugar over high heat until it turns dark red. When the water is boiling, add soy sauce, salt, chicken essence, cooking wine, green onions, and ginger. Pour an appropriate amount of water. Add star anise, cinnamon, cloves, and bay leaves. After the water boils, add pork belly, transfer to a pressure cooker, and press for 10 minutes;

3. After opening the lid, put in the quail eggs and simmer for 5 minutes. Turn off the heat and chop the meat. Place the pot on the fire and pour an appropriate amount of meat stew soup. Add the quail eggs and water starch to thicken. Add the minced meat and mix well. , pour a little sesame oil out of the pan and pour it over the rice.

Method 2

There are many kinds of food and snacks in Taiwan, but the most famous ones are Braised Pork Rice and Chiayi Chicken Rice. It is said that only Taiwanese in the world can make braised pork rice with a unique flavor.

So, what are the requirements for an authentic bowl of braised pork rice? The rice should be fragrant and tough, the braised pork should be juicy, plump but not greasy, and coupled with the crispy and delicious pickles, it is really irresistible. To make such delicious braised pork rice, the key is to first remove the fishy smell from the meat and then braise it to taste. If any step is not done properly, the taste of the braised pork rice will be compromised.

Making ingredients

300 grams of minced meat, half fat and lean, half onion, 2 dried mushrooms, onion, ginger and garlic seasoning: dark soy sauce, salt, sugar, cooking wine, pepper, five spices Noodles

Production process

(1) Soak the dried mushrooms, remove the stems and dice them (retain the mushroom water), and dice the onions.

(2) After the oil is hot, add the onions, ginger and garlic, stir-fry until fragrant, then add the onions, mushrooms and stir-fry, then add the minced meat and stir-fry until minced.

(3) After the minced meat changes color, add 1 spoon of cooking wine, 1 spoon of dark soy sauce, 1 spoon of salt, 2 spoons of sugar, a little pepper and allspice, and stir well.

(4) Move the stir-fried ingredients into a casserole, add mushroom water and stock, open the lid and bring to a boil over high heat, remove the floating debris, then cover and simmer over low heat for about 45 minutes. At this time, the minced meat will become fragrant and rich!

Preparation Tips

(1) Don’t make the gravy too dry, leave more thick juice to pour on the rice (2) Add a spoonful of olive oil before stewing the rice. The cooked rice is very fragrant~

(3) To braise the meat, you need to boil the water first and then cut it into small cubes. This is a bit labor-intensive, but it ensures the elasticity of the meat. Only when it is simmered slowly over low heat can the fat of the meat and the gelatin of the skin be boiled out, making the soup thick and tasty; only then can the fat meat melt in your mouth, and the lean meat be soft, glutinous and fragrant, easy to eat; only then can the pork be cooked Medium saturated fatty acids are significantly reduced, which is beneficial to health. If you are lazy and use minced meat to fill it, or if you don’t cook it for enough time, you will not be able to taste the unique charm of braised pork.