Braised Pork on Rice
1.
Cut the pork belly into 1 cm wide cubes. Add appropriate amount of cold water to the pot on the heat, pour the meat into the cold water pot and add two spoons of cooking wine, wait until it boils, rinse the meat with cold water, and drain the water for later use.
2.
Dice shiitake mushrooms, dice onions, and mince ginger. Cook the eggs in cold water and quickly remove them and put them in ice water to cool them thoroughly and peel them for later use.
3.
Put the oil in the pot on the heat, stir-fry the onion on a low heat, and then remove it when the onion turns brown, then pour in the pork belly.
4.
Stir continuously over low heat to prevent sticking. When the meat has a lot of oil and the surface is slightly browned, pour in ginger, star anise, cinnamon and bay leaves and continue to fry for a good taste.
5.
Turn to high heat, add water, pour shiitake mushrooms, and add remaining seasonings.
6.
After the high heat is boiled, turn to low heat, cover the pot and simmer for 40 minutes. Put the eggs in the pot and cook for 20 minutes to remove.
7.
When the soup is almost dry, turn to high heat to collect the juice and it will be out of the pot and plated.
8.
Cut the marinated egg in half, put the watered vegetables on, and top with the hot marinated pork on the rice.
Tips:
1. Taste the saltiness of the soup during the braising process. If there is a salty taste, you don't need to add salt.
2. The soup can be thick or normal according to personal preference.
3. The color of the stew can also be selected according to personal preference. Some people like the heavier color and put more soy sauce in the right amount, but it must be added a little bit to avoid the color too heavy.
