The most favorite ecstasy rice among Rourou people: [Taiwanese Braised Pork Rice]

Overview

Anyone who loves meat knows that pork belly is the most delicious meat. . . Especially the pork belly with skin on! The most classic ways to cook pork belly are probably braised pork and braised pork rice. . Among them, Taiwanese braised pork rice is the most famous. In fact, I don’t think there is much difference between the two. The only difference is that the braised pork in Taiwanese braised pork rice is added with crispy shallots. Red onion crisp is a condiment made by frying shallots. Speaking of red onion crisps, I think of the last time I went to Xiamen. . I remember eating fish balls, noodles and other things, and this ingredient was indispensable in the soup! That’s called a fragrance! When I came back, I said I wanted to buy some shallots to take with me, but I forgot about it as I was thinking about it. . I still feel so regretful! After searching to no avail, I discovered red onion sauce at RT-Mart. The main ingredient in the sauce is crispy shallots, and then added with things like vegetable oil and spices. I think it's a bit similar to the last recipe of sea rice and scallion oil, except that the oil and shallot crisps are mixed together to preserve it. Overjoyed, I took a bottle back without thinking. Well, now I can finally make authentic Taiwanese braised pork rice using traditional methods! !

Tags

• staple food
• home cooking
• rice
• lunch
• dinner
• students
• chinese cabbage
• dried shiitake mushrooms
• edible oil
• egg
• five spice powder
• garlic
• huadiao
• light soy sauce
• old ginger
• old soy sauce
• pork belly with skin
• red onion sauce
• rock sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. The pork belly should be fresh and the fat and leanness should be evenly distributed;

   

2. 2 Prepare dried mushrooms, ginger and garlic;

   

3. 3 Wash the dried mushrooms in advance and add appropriate amount of water to soak;

   

4. 4 Clean the pork belly, dry the surface moisture, and cut into small cubes of about 1cm;

   

5. 5 Peel the soaked mushrooms and cut into small strips or dices, peel the ginger and cut into large pieces, peel the garlic and mince it;

   

6. 6 Put a little oil in the pot, just a little bit, mainly to moisten the pot, then add the diced pork belly and stir-fry over medium-high heat;

   

7. 7 Fry the moisture of the pork belly until the oil begins to come out. Add the sliced ginger and minced garlic, continue to stir-fry over medium-low heat to bring out the aroma of the ginger and garlic, and the diced pork belly will turn slightly yellow;

   

8. 8 Add cooking wine, light soy sauce and dark soy sauce, stir-fry evenly;

   

9. 9 Add diced mushrooms and stir-fry evenly;

   

10. 10 Add the precipitated mushroom water until the water covers the meat. If it is not enough, make up with hot water;

    

11. 11 Add shallot paste;

    

12. 12 Add five spice powder;

    

13. 13 Add rock sugar, bring to a boil over high heat, cover with a lid, turn to low heat, and simmer slowly for about 1 hour;

    

14. 14 When stewing meat, set up another pot, wash the eggs and put them under cold water. Bring to a boil over high heat and continue to cook for 3-5 minutes. Then turn off the heat and soak the eggs in cold water. After they cool down, peel off the egg shells;

    

15. 15 Stew the meat for about 40 minutes, open the lid to taste, add an appropriate amount of salt according to your taste, and then continue to cook with the lid on. When the meat stew is about to end, add the eggs to cover the eggs with the meat and help the eggs to be flavored everywhere;

    

16. 16 Stir-fry over high heat until the sauce is reduced to your liking;

    

17. 17 Bring another pot of water to a boil, blanch the green vegetables until cooked, cover with cold water and drain. Put the rice on the plate, pour the braised pork on the rice, and pour some soup on it. Cut the eggs in half and put them on the plate, then put the drained vegetables on top, and eat!