Braised White Rice

Name: Braised White Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Pork belly; Some shallot; A handful pepper; bowl White rice; 1/2 bowl Dry pickles; a little Chinese cabbage; 2 star anise; Some ginger; Some garlic; a little salt; 2 spoons Sweet noodle sauce; Spoonful Soy sauce; Spoonful Tempeh; 1 spoon Rapeseed oil

by Yuxin Xinxin

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Salted Shao Bai is one of the nine major dishes. The pork belly is boiled and then fried and then steamed. This dish is fully equipped with the characteristics of Chuangwei, and it is the perfect match with Sichuan's dry pickled tempeh sweet noodle sauce. In recent years, there have been more and more collocation methods for burning white, and there are coarse grains. There are stewed rice and so on. The reunion family banquet has a strong Sichuan flavor, which is indispensable. Use it with rice, it's fat but not greasy, simple and delicious. "

Braised White Rice

1. A piece of pork belly on behalf of the skin. Poke the hole with a toothpick. Add green onion, ginger, garlic, pepper, cook and set aside.

2. While the pork skin is hot, spread the sweet noodles, spread the whole meat evenly, and then spread the dark soy sauce.

3. Put various spices and rapeseed oil in the pot. Fry it to get the fragrance and remove the spices. Child staying oil.

4. Put the skin down, cover the pan and fry it.

5. Because the oil is warm, you are afraid of burning your hands, so wait until the oil is cold before boiling.

6. After cooling, cut it thickly. Spread on the steaming pan.

7. Spread dried pickles on top of the meat. Steam the tempeh on the pot for 20 minutes, so that the aroma of pickles and the aroma of pork belly are completely blended.