Braised pork rice

Overview

At noon on Sunday, a family of three each had a plate of braised pork rice. By the time I finished taking the photo, the two foodies had already finished eating and had all the CDs. They finally responded to the country’s call with practical actions.

Tags

• staple food
• zhejiang cuisine
• pregnant women
• old man
• huaiyang cuisine
• taiwanese food
• rice
• jiangsu and zhejiang snacks
• lunch
• dinner
• students
• broccoli
• cinnamon
• cooking wine
• dried chili pepper
• edible oil
• egg
• old soy sauce
• oyster sauce
• pork
• rock sugar
• shajiang
• star anise
• very fresh soy sauce
• fragrant leaves
• ginger slices
• salt

Ingredients

Steps

1. 1 Cut the pork belly into small pieces and prepare bay leaves, star anise, cinnamon, ginger slices, sand ginger, dried chili, and rock sugar

   

2. 2 Heat a wok, add oil and stir-fry the chopped pork until golden brown

   

3. 3 Add bay leaves, star anise, cinnamon, dried chili pepper, ginger slices and sand ginger and stir-fry together

   

4. 4 After the spices are fragrant, add cooking wine, dark soy sauce, soy sauce, oyster sauce, salt and sugar and stir well

   

5. 5 Add water to cover an inch above the meat

   

6. 6 Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, then add the hard-boiled eggs and cook together

   

7. 7 Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add the hard-boiled eggs and cook for another 30 minutes. Turn to high heat and simmer until the brine is thick

   

8. 8 Boil the water in the pot, add the broccoli, add salt and oil, blanch the broccoli and serve.

   

9. 9 Take a small bowl, fill it with rice, compact it, invert it on a plate, scoop in the braised pork, add chopped eggs, add blanched broccoli, and garnish with chopped green onion and carrots