Taiwan-style braised pork rice is sought after by many people. At lunch, both office workers and students will favor Taiwan-style braised pork rice. The grounded soul braised pork rice is not Taiwan-style braised pork rice. Whether it is Chengdu hot pot or Chongqing hot pot, it will be dipped in sesame sauce when it arrives in Beijing. Because it conforms to the eating habits of local people, should Taiwan-style braised pork rice get a little local flavor when it arrives in the mainland?
When I was the most greedy, I thought of a "bowl of braised pork rice" full of meat fragrance and then poured with gravy, and a braised egg filled with soup was bursting with happiness.
Preparation materials: 500g pork belly with skin, 5 eggs, 50g onion, 30g mushroom, single garlic 1 each, crystal sugar 10g, appropriate amount of spiced powder, 2 star anise, pepper, ginger slices, scallion segments, Jin Lan soy sauce, bittern juice and vegetables.
Method:
1. Boil the eggs into boiled eggs and shell them for later use;
2. Cook a pot of rice, which is slightly harder than usual;
3. Take a pot of boiling water, wash the pork belly, cut it into fat and thin strips, put it in the pot, add ginger slices and scallion segments, cook for 2-3 minutes, and take it out for later use (ginger slices in scallion segments are not needed);
4. Add a little oil into the pot, pour in the onion and stir fry. When the onion appears golden yellow, put it out for use;
5. Add garlic, star anise, pepper and prickly ash into the pan, stir-fry diced meat, crystal sugar and spiced powder until the oil comes out, stir-fry mushrooms, add Jin Lan soy sauce and stir-fry onion, take out and put them into a casserole with soup, add a little bittern juice and boiling water to cover the ingredients, and cover them with simmer 1 hour until the meat is soft and rotten, halfway.
6. Add boiling water to the pot, add a little salt, and blanch the vegetables or broccoli for later use.