If you want to cook Shouxi barbecued pork rice well, my secret is to mix the sauce in proportion (described in detail below), which is the essence of Shouxi barbecued pork.
Materials:
50ml of soy sauce, 50ml of miso, 50ml of sake, 50ml of clear water, sugar 1 spoon, 300g of fat beef slices, fat pork belly 1 piece, 4 white onions 1/piece, 4 chrysanthemum morifolium, 200g of tofu, 3 mushrooms and 5,000 Flammulina velutipes.
Production steps:
Step 1: Prepare the juice: Boil 50ml of light soy sauce, miso, sake and clear water, and turn off the heat until the smell of alcohol volatilizes.
Step 2: Prepare side dishes, cut the scallion obliquely, cut the onion into strips, cut the mushroom with a knife, and cut the doll dish into pieces.
Step 3: fry the tofu directly in the pan until all sides are brown and colored, then take it out and cut it into thick slices.
Step 4: Choose a flat and shallow pot and fry the oil with a small piece of fat.
Step 5: fry the onion until both sides are colored, and fry the fat beef slices until half-cooked.
Step 6: put all kinds of side dishes in the bowl with rice and pour in the cooked juice.
Tips:
Knock an edible egg into a bowl, half of the egg white should be produced, and the rest should be broken up with the yolk. Fat beef slices dipped in egg liquid are particularly delicious.