Jiao Tong, a food writer, once said, "In Taiwan Province, there is braised pork rice in places where people smoke. Many people have been eating braised pork rice since their deciduous teeth emerged, and they are still entangled with it when they eat their dentures.". Braised pork rice is known as the king of street food in Taiwan Province, and almost every family in Taiwan Province will cook braised pork rice, but the taste of each family is different. There will be some differences in the way of food processing, ingredients and materials selection, but each bowl of braised pork rice is a delicious food that warms people's hearts and makes people who have eaten it memorable!
The raw materials for making braised pork rice are actually very common. The basic raw materials are pork with skin, onions and mushrooms. It is said that the authentic braised pork rice is to fry the onion and stew it with diced meat. I am lazy and don't like to fry the onion with too much oil. I just fry the onion with a small amount of oil every time. Instead, I use the oil in pork to cook it with onions and mushrooms for a long time to make delicious mushroom braised pork. I can't eat onions because it has completely melted into the braised pork soup and mixed into the rice.
Since I found out that children love to eat braised pork rice, I have also started to make braised pork rice at home. Although my method is not authentic, it is delicious, easy to learn, time-saving and labor-saving. It only takes more than 40 minutes to stew rich and juicy braised pork, which is fat but not greasy. The fat meat and skin are instant in the mouth, and the lean meat is fresh, tender, original and very, very fragrant. Cook a big pot at a time, and stew more rice. Without it, it's not enough to eat. Let's see how Duoma does it, and share the details.
Raw materials: pork plum blossom 600g (with skin), mushroom 10, onion 1 0, 3 eggs, a little rape, soy sauce with soy sauce, cooking wine, edible oil, salt, crystal sugar, star anise, ginger and steamed rice;
Detailed production process:
1, prepare a piece of plum blossom meat with skin, which is more fragrant than pork belly and thinner. This piece of meat is not much on pigs, fat and thin, and the meat is delicious. It is fresh and tender. Every time I buy meat, I will buy it when I see plum blossom meat. If not, it is the same to replace it with a little thin pork belly.
2, cut the plum blossom meat into small strips, cut a little smaller, but not shredded pork;
3. Peel off the skin of the onion and clean it;
4. Slice the onion first, then cut it into strips, and finally cut it into small dices for later use;
5. Heat the wok, put a little cooking oil, stir-fry a few pieces of ginger, then add chopped onion, stir-fry and change color, and the onion will be fragrant and the color will become transparent;
6, then put the cut meat strips into the pot, push the diced chives to one side of the pot, and the other side is used to fry the diced pork, stir-fry and change color;
7. Stir the chopped onion and diced meat evenly, and the mixture of meat and onion smells good;
8. Wash the mushrooms and remove the pedicels, and then cut them into diced mushrooms with a knife;
9. Put the diced mushrooms into the pot, stir-fry evenly together, and then stir-fry until the mushrooms are broken;
10, put a proper amount of soy sauce, cooking wine, a little soy sauce, and then put three star anises in the pot;
1 1, stir-fry evenly, so that all the food is wrapped in heavy colors;
12, cover the lid, simmer for more than 40 minutes, and turn the lid on the way to make the ingredients taste evenly. This saucepan is a cast iron pan, which is relatively heavy. After the lid is covered, it is stewed on low fire, and the steam in the pan circulates, which does not consume much water, so I don't need to add extra water. If I use an ordinary wok, I need to add enough boiling water to stew it together.
13, I also boiled three eggs, cut them in half, put them in the pot halfway, and stewed them together. The time was short, and the eggs didn't taste very good, but the children liked them. After the braised pork is stewed, add the rock sugar and stir-fry to melt, and then turn off the heat. Remember not to collect the juice too dry, because the braised pork juice is used for bibimbap, which is particularly fragrant!
Put it on the plate and serve it on the table, and then cook a few fresh and tender rapeseed with boiling water, which will look much more beautiful together. With freshly baked rice, a bowl of rice and a spoonful of mushroom braised pork, it is salty and delicious, and it is very, very delicious to eat! Even eating two bowls is not enough!
Fill the children's bowls with rice, and then put mushrooms, braised pork, braised eggs and small rapeseed. It's delicious and nutritious, and the children are delicious and happy. Being a mother has a full sense of natural accomplishment!
▲ I didn't drain water in the process of making this recipe, because the heavy cast iron pot I used, if I changed it to an ordinary wok, I must remember to add enough boiling water. By enough, I mean that I don't want to live in the ingredients in the pot, and then stew it on a small fire. According to the size of the meat, I must stew it on a small fire for at least one hour.
▲ I use fresh mushrooms here. If dried mushrooms are used, the clean water for soaking mushrooms must be kept, and the braised pork in the pot is very fragrant;
▲ Pork used in the production can be selected by yourself, fat and thin can be changed by yourself, and it can be cut into any size. If children eat it, it is recommended to cut it smaller. First, it is easy to stew and cook, and second, it is convenient for children to eat. You can also chop the meat into meat foam for use, which can also save time when stewing;
▲ When making braised pork, the stewing time should be as long as possible, and it must be stewed on a small fire. My recipe uses a cast iron pot, which has a good heat gathering effect. This diced meat is not too big, and it is already very soft after stewing for 40 minutes. If you use another pot, at least simmer 1 hour or more. Only by simmering with a small fire can the fat and gum of the meat be boiled out, so that the braised pork soup can be thick and tasty, and the boiled fat can be melted in the mouth, and the lean meat is soft, waxy and delicious, while the saturated fatty acids in pork are greatly reduced. The braised pork is beneficial to health.