Classic Braised Pork Rice
1.
Prepare the required ingredients.
2.
Cut the pork belly into thin strips, and dice the ginger, garlic and shiitake mushrooms.
3.
Cut the onion into thin strips and mix it with the starch.
4.
Add water to the pot, put the pork belly in the pot under cold water, blanch the blood, remove it for use.
5.
Add more oil to the pan, add the shredded onions and fry them until golden brown, then remove and crush them for later use.
6.
Add onion oil, minced ginger garlic, shiitake mushrooms, a little scallion shortbread, pork belly, boiled egg and all other condiments to the casserole one by one. Put the casserole on the fire and bring it to a boil. Turn to a low heat and simmer until the meat is tender.
7.
Wash the rice and put it into the inner pot of the rice cooker. Add a proper amount of water to start the rice cooking mode.
8.
Wash the small rapeseed and cut it in half, add water to a boil, add the small rapeseed and blanch it for a while, remove it and immediately drain the water in cold water for later use. After the meat and rice are all done, you can let go of the belly and have a big meal.
9.
Finished picture.
10.
Finished picture.
Tips:
Remarks:
1. It feels that no matter what kind of meat is in a casserole stew, the taste is much better than that of a pressure cooker or other pots. If you happen to have it, try it. The casserole has excellent heat preservation and thermal conductivity, and it can be simmered at low heat for the whole process after the high fire is boiled.
2. The water for braising rice is generally one finger higher than that of the rice. Of course, this cannot be generalized. After all, the water absorption of rice is different because of different pots. Be flexible.
3. If the shiitake mushrooms in the ingredients are replaced with dried shiitake mushrooms, it will taste more fragrant. I haven't bought them, so I can only use this instead.
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