Home-cooked braised pork rice
Ingredients: 500g pork belly, half onion, 70g rock sugar, 3 tbsps soy sauce, 2 tbsps soy sauce, 0 tbsps 65438+ cooking wine, and appropriate amount of ginger.
Practice: 1. First, start processing pork. Soak pork belly in water until there is no blood. Then put the pork cold water into the pot, add 3 bottles of cooking wine and ginger slices, boil the water and cook for another five minutes. Chopsticks can be easily inserted and then picked up for cooling.
2, cold pork belly cut into small pieces, the meat in the braised pork rice is small, easy to stew, too big to become braised pork.
3, put the right amount of oil in the pot, add sugar or rock sugar to stir-fry the sugar color, pour the pork belly into the pot and stir-fry to make the meat color even. Pork belly will fry a lot of oil and skim off the excess oil. Stir-fry the pork belly until it is golden brown, so that it won't be very oily in the end. I like to fry it a little, and it will take a long time.
4. After the pork belly is fried, directly heat the water in the pot, and the water can pass the meat. Pour in soy sauce and soy sauce (take their colors) respectively, and add ginger, onion, star anise and fragrant leaves.
5. Cook and shell the eggs in advance, then throw them in and stew them together. After the fire boils, simmer for 50 minutes until the soup thickens.
6. I stewed it for about 40 minutes, and the meat became soft and rotten. When the soup is thick but definitely not dry, the braised pork rice with juice will be delicious.
Put the rice in a small bowl, compact it, pour it out, add a spoonful of braised pork, take out an egg, cut it in half and put it aside, then scald some small vegetables. When you are in a bad mood, a bowl can definitely make you happy.