Classic Braised Pork Rice
1.
Boil the eggs in boiling water for 20 minutes, pick up and let cool for later use.
2.
Chop garlic into minced garlic.
3.
Cut the onion into small cubes.
4.
Wash and dice fresh shiitake mushrooms.
5.
Chop the pork into minced meat, add a spoonful of salt, a spoonful of soy sauce, a little oil and cooking wine to mix well.
6.
Put another pot of water, add a little oil and salt, and blanch the cleaned rapeseed.
7.
Pour a little more oil in the oil pan, add star anise and minced garlic to fragrant when the oil is hot.
8.
Pour in the onions and stir over high heat until browned.
9.
Pour minced pork and stir fry.
10.
Add the diced shiitake mushrooms and fry out the moisture inside.
11.
Add rock sugar, a spoonful of salt, two spoons of soy sauce, and a spoonful of oil, stir fry evenly.
12.
Add a large bowl of water to the pot to submerge the ingredients, add a teaspoon of five-spice powder and stir well.
13.
Peel the eggs cooked before and put them in the soup.
14.
Cover the pot and simmer for about 15 minutes on low heat.
15.
Flip the eggs at five-minute intervals so that the eggs are evenly marinated in color.
16.
Turn off the heat when the soup is thickened.
17.
Put the rice in the bowl, put the rapeseed and eggs, and pour the stewed meat and soup to start.
Tips:
The five-spice powder and rock sugar are the key to the taste of this dish.
It tastes better when the onions are fried until they are fragrant.
