Braised Pork on Rice

Name: Braised Pork on Rice
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 100g Shallots; 200g Shiitake Mushrooms; 2 pcs egg; 1 small piece ginger; 2 pcs Aniseed; 2 tablets Bay leaf; 10 capsules clove; 2 pcs Dried chili; 6 Garlic cloves; 6 capsules crystal sugar; 3 tablespoons Soy sauce; 1 tbsp Soy sauce paste; a little Little Fresh Couple; 2 tbsp Rice wine; A pot boiling water

by Sixi Shiji

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

There are always some dishes that claim to be full of mother’s taste.
This kind of cuisine is often also an artifact of all kinds of food, often as long as a small dish.
Even just a little broth,
It can make you unknowingly eat two bowls of rice.
For example, braised pork, which is the king of home cooking;
For example, hot and sour potato shreds and hot and sour Chinese cabbage in the hot and sour stir-fry series;
For example, braised chicken;
For another example, I don’t know how to try many kinds of braised pork rice.
Found a bowl of delicious braised pork rice,
The most important thing is to deep-fry a bowl of golden and crisp green onion pastry.
The crispy and crispy onion pastry is a very common ingredient in southern Fujian-red onion ▼The shape and taste of the red onion is somewhat similar to the mini version of purple onion, but compared to the onion, its flavor is more fragrant and more punchy. Today we Just come to make this pot, it will make you remember, yelling "Three more bowls of rice" braised pork rice.

Braised Pork on Rice

1. Prepare a small pot of water, boil the eggs in a pot, and peel them for later use; cut the meat into cubes of about 2 cm. It doesn’t matter if you cut them smaller. Smaller ones can shorten the stewing time; wash the mushrooms and remove the roots, cut into small dices, and slice ginger. , Dried peppers are cut into small sections, garlic cloves are peeled and crushed with a knife, set aside.

2. Wash shallots, peel off the skin, cut off the roots and tails, dry them with kitchen paper, and chop them (there are tear bombs here, after all, the power of shallots is greater than that of onions~).

3. Put some oil in a small thick-bottomed pot, heat it to a little heat, add the shallots and fry it over a small fire. It will take a while.

but! Do not! want! from! open! kitchen! station!

Because if you are not careful, it might be burnt, you have to cut the red onion again with tears...
(Don’t ask me why I remind you) T-T...

4. Fry the shallots until the shallots are broken and slightly golden, and you can start to drain the oil, thumping~ this is the famous scallion pastry.
It is a kind of essential seasoning commonly used in southern Fujian. The drained scallion oil is also very useful, and the noodles, fried rice and cooking are all fragrant! It is recommended to fry a little more at a time. It is also great to have a standing stock at home.

5. Heat the pan until it is slightly hot, without oil, put the diced meat directly into the pan and stir-fry on low heat until the surface of the meat is a little golden, then add the aniseed, bay leaves, cloves, dried chili, ginger and rock sugar Continue to stir fry.

6. After frying the aroma, add the diced shiitake mushrooms and stir-fry to soften the water.

7. Add scallion butter and stir fry.

8. Add the rice wine, light soy sauce, and soy sauce paste to continue to fry to color, add the small fresh couple.

9. Stir-fry evenly and pour in boiling water. The amount of water is about 2 cm below the diced meat. Add the boiled eggs. After a little stirring, cover the pot and simmer for half an hour. You can open the lid and turn the eggs over.

10. After half an hour, open the lid and boil on low heat for 1 minute. The soup will become thicker and then turn off the heat; prepare a night of hot rice, put on the stewed soft and melty diced meat and rich broth. The last small dish of boiled vegetables and a delicious marinated egg, this may be the best braised pork rice in a bowl.

Tips:
1. The added water must be boiled water, cold water will cause the meat to shrink sharply when cold, resulting in a dry and hard taste;
2. Deep-fried green onion and shortbread! set! want! use! small! fire! ；
3. If you can't buy the shallots, you can use purple onions instead.