Braised Pork ~ Rice
1.
Because of the tight time, an electric pressure cooker was used. Throw the meat into the pot and put some cooking wine. Throw in all the marinated ingredients, soak the meat in the water, use an electric pressure cooker, and use an ordinary meat cooking stall to press it once.
2.
After the pressure cooker is deflated, remove the meat and let it cool slightly, and strain the boiled broth. Remove the brine, leaving only the soup.
3.
Cut the pork into pieces the size of a little finger.
4.
Put ginger slices and rock sugar in a frying pan to fry the rock sugar slightly.
5.
Put pork into it. For spicy food, you can put a little dried chili to remove greasy and have miraculous effects.
6.
After the rock sugar stir-fry is melted, put in rice wine and light soy sauce and oyster sauce.
7.
Skim the oil of the boiled meat soup and put it in the pot. The amount of the broth should just be level with the meat.
8.
Throw in the hard-boiled eggs and simmer them on a high fire.
9.
The soup will be dried up soon, but if you leave a little soup, the bibimbap is particularly fragrant.
10.
Boil a pot of boiling water, put two drops of oil and a little salt in it, cut the broccoli into small flowers and blanch them.
11.
Put a bowl of hot rice on the plate, pour a circle of marinated meat, top with a marinated egg, put a few broccoli on the plate, and pour a spoonful of soup in the middle of the rice... It's impossible not to eat rice!
Tips:
After using an electric pressure cooker to make this dish, it saves a lot of time. But pay attention:
1. Put the broth and skim off all the oil on it. It tastes healthy and not greasy at all.
2. When braising the stewed pork at the end, pay attention to the heat, because rock sugar and dark soy sauce are added. So be sure to watch the pot so that it doesn't get muddled.
3. The amount of rock sugar can be controlled by yourself. If you like sweets, you can put more, and if you don’t like sweets, you can put less.
4. The red onion crisp was originally supposed to be placed, but there is no more at home, so before frying the rock sugar and ginger, the onion segments are fried in oil, which is considered scallion oil.
