Braised Pork on Rice
1.
Wash dried shiitake mushrooms and soak in water in advance. Use an electric rice cooker to add water to the rice and start steaming.
2.
Cut the red onion into cubes of about 1 cm, put an appropriate amount of oil in the pot, fry on low heat until browned and weigh out. Use absorbent paper to absorb the excess oil. Add an appropriate amount of water to another pot. Add the pork belly and quail eggs in cold water and a small amount of cooking wine. After the pot is boiled, let it simmer for 6 minutes.
3.
Wash the fresh shiitake mushrooms while cooking the meat, cut the cross flower in the middle and set aside.
4.
Weigh the pork belly and quail eggs after they are cooked. Cut off the skin of the pork belly and cut the skin and meat into 0.5 cm cubes for use.
5.
Peel and wash quail eggs for later use.
6.
This is the fried red onion, I fried it a bit old, friends should be careful not to be too old when it is fried.
7.
Cut the dried shiitake mushrooms soaked into cubes about 0.5 cm in size. After the above ingredients are prepared, the dry seasoning and ginger are packed in boiled meat bags, and the next step is to start frying.
8.
Put a small amount of edible oil in the pot. After the oil is heated, add the diced pork skin, diced pork belly, and diced dried shiitake mushrooms in sequence, and fry until the pork belly starts to become oily.
9.
Stir-fry pork belly until it starts to be oily, add cooking wine, light soy sauce, and dark soy sauce in sequence, and fry for 2 minutes. At this time, be careful not to stick to the pan and stir fry continuously.
10.
After the pork belly is fried, it should be full of meat smell. Add water to the pot. The amount of water is about 3 cm full of the meat. Put the prepared boiled meat bag into the pot and bring it to a boil.
11.
After the water is boiled, add some salt, quail eggs and fresh shiitake mushrooms. When the water boils again, turn to low, low, low, and important things three times!
12.
Marinate on low heat for about 40 minutes, remove the material bag, add rock sugar, and turn on high heat to collect the juice. At this time, you can also adjust the sweetness and saltiness according to your own taste. Be careful not to collect the juice too dry, because if it is too dry, it is not easy to pour the juice later.
13.
Take a look, the juice can be weighed at this level.
14.
After weighing out the marinade, wash the pot, add water to a boil, add some salt after the water is boiled, wash and cut the small green vegetables in half, put them in boiling water, copy the water for 10 seconds, and remove them for later use.
15.
Weigh the steamed rice into a small bowl, buckle on a large plate, sprinkle black sesame seeds, halve the marinated quail eggs and place them on the side. Place the marinated meat, marinated mushrooms, and small green vegetables according to the picture. The braised pork rice is now ready!
Tips:
1. The oil temperature for frying onions should not be too high, just 50% hot, the fire must be low, and the fried onions should not be too old. 2. The skin and the diced meat must be separated, otherwise the gelatin of the skin will not be easily marinated, and if the gelatin is not marinated, the soup will be too thin. 3. Don't get too fat when buying pork belly, otherwise the cooked pork will be very oily.
