Braised Pork on Rice
1.
First take a pot to boil water, add the eggs and cook for 10 minutes, peel off the shells and set aside when they are cooked
2.
The pork belly can be processed at the same time when the egg is boiled. The pork belly can be cut into 2 cm wide cubes with a knife. A knife is better to cut. It is best to cut halfway through thawing, which is the easiest to cut.
3.
Before the eggs are cooked, prepare other ingredients first. Soak the dried mushrooms until soft, put some sugar in warm water, and soak the dried mushrooms upside down. It will be more fragrant.
4.
Soak broccoli in salt water
5.
Cut the green onion into pieces and put a piece of other spices
6.
Carrots are peeled and sliced, and the rapeseed is washed
7.
Heat oil in a hot pan, a little oil, the pork belly already has a lot of oil, add sugar, stir-fry the pork belly to change the color, then add the pork belly, stir fry over low heat to change the color
8.
Add a piece of spices and stir-fry on low heat to create a fragrant flavor
9.
Seasoning: 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, 2 teaspoons of cooking wine, boil over high heat, heat the water to cover the pork belly
10.
Lay eggs and mushrooms after cooking for 5 minutes. Cover the pot and cook for 5 minutes. Turn off the heat and simmer for 40 minutes to 1 hour. During this time, you should always react and check the amount of water. If there is too little water, you can add it in the middle. Turn the heat up slightly
11.
When the braised pork has a little soup left, the sauce will be collected on the fire. At the same time, add water in another pot and bring to a boil. Blanch broccoli, carrots and greens. Put the greens at the end. You only need to soak them to get them out, but the broccoli and carrots will be blanched a little longer.
12.
Finally, of course, it’s served on the plate, everyone, let’s have dinner
Tips:
The braised pork must be simmered over a low heat if it is delicious. The high fire will cook quickly but the meat is very hard and unpleasant.
