Braised Pork Rice with Black Porcini Mushrooms
1.
Cut the pork into small cubes and set aside
2.
Soak the boletus in warm water for later use
3.
Take an iron pan, heat it on medium heat without oil, pour the diced meat directly into the pan and stir-fry
4.
Stir-fry for about 2 minutes, a lot of water will come out, continue to stir-fry until all the water is dry
5.
Add light soy sauce, dark soy sauce, rice wine, cinnamon, star anise, sugar, stir fry evenly
6.
The soaked porcini mushrooms are torn into small pieces by hand, and the water for soaking the porcini mushrooms is added to the pot, and then an appropriate amount of boiling water is added until the meat is covered.
7.
After the high heat is boiled, change to a low heat and simmer for about half an hour
8.
Taste the seasoning in half an hour and change the heat to collect the juice
9.
Collect until the broth is thick and oily
10.
Boil a few small rapeseeds, pour the black boletus marinated pork topping on the white rice, and then decorate the small rapeseed on the side.