Name: Classic Braised Pork Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g pork; 50g onion; 80g Fresh shiitake mushrooms; 1 egg; 80g rape; 2 spoons salt; 3 spoons Soy sauce; A teaspoon Five spice powder; 15g crystal sugar; 1 spoon Fuel consumption; 2 pcs star anise; A petal garlic; a little Cooking Wine

Classic Braised Pork Rice

by miko's small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Braised pork rice is a traditional famous snack in the south of the Yangtze River. It is sweet and salty and fragrant. The braised pork with a heavy taste is paired with a bowl of steamed white rice that is neither soft nor hard, and each grain of rice absorbs the black and red soup. It's so delicious that you can't stop it!

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.