Braised Pork Rice

Name: Braised Pork Rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 a catty Pork belly; 1 piece potato; 1/2 root carrot; 1/2 a catty Mushroom; 2 pieces Sausage; a little crystal sugar; Some ginger; a little Cooking Wine; a little Soy sauce; a little salt

by National Treasure's Pig Nest

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Sometimes children have to go to school at night, so they braise a pot before going out and eat directly when they come back in the evening. I smelled the scent when I entered the corridor, and my saliva flowed all over the floor.

Braised Pork Rice

1. Pork belly, cut into pieces

2. Braising the pork belly in boiling water will tighten the flesh and allow the blood in it to drain.

3. Remove, drain and set aside.

4. Slice the sausage and set aside.

5. Carrots, potatoes, mushrooms, diced and set aside.

6. Put an appropriate amount of rock sugar in the frying pan to color it with sugar.

7. After the rock sugar has melted, add the pork belly and stir fry more so that the oil in the pork belly can be fried out.

8. Add in various diced vegetables.

9. Put in boiling water. Because it needs to be boiled with the uncooked rice, the water should be more generous. Add cooking wine, light soy sauce, and salt. After boiling, put all into the rice cooker.

10. Put the raw rice to be cooked in the rice cooker, and pour all the ingredients that have just been fried into the rice cooker. It can be appropriately salty because the rice still tastes good. Sprinkle the chopped sausages evenly on top.