Name: Depressed Ecstasy Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice; 1 egg; 250g Barbecued Pork; 3s vegetables; 22g brown sugar; 10ml White wine; 4g salt; 20ml Soy sauce; 1g Five spice powder; 2 pcs star anise; 6 slices Bay leaf; 3 cloves garlic; 3 slices ginger; 20g Fuel consumption; 10g honey; 10ml warm water

Depressed Ecstasy Rice

1. It is recommended that the barbecued pork be marinated the night before, or the marinating time should not be less than 2 hours.
Method: Soak the front butt meat for 1 hour, wash and cut into 1-1.5cm slices, pierce the holes with a fork (for quick taste), and cut the part with the fascia with a knife (to prevent shrinkage and deformation during the baking process)

2. Cut ginger into shreds, garlic into cloves, and prepare the auxiliary materials according to the amount except for warm water and honey.

3. Pour the prepared sauce on the meat slices and mix them evenly, massage them properly, and then wrap them in plastic wrap and marinate for at least 2 hours for later use.

4. Jiuyang Iron Kettle is equipped with measuring cups and other practical tools, and the water and rice are proportioned according to the measuring cups.

5. Jiuyang Iron Kettle has a variety of cooking modes to choose from, LED displays high-definition atmosphere, touch keys are exquisite and sensitive, connect to the power supply, press the corresponding function keys of long grain rice-stove cooking-taste standard

6. At this time, take out the pre-marinated barbecued pork, spread it evenly on tin foil, mix warm water with honey, brush on both sides of the meat, pour the marinated sauce on the meat, put it in the middle of the oven at 200 degrees for 20 minutes

7. Cooking rice + grilling with a fork, omelette, blanched vegetables, set aside together

8. The Jiuyang iron kettle can automatically jump to heat preservation after cooking, press the intimate built-in switch to open the lid lightly

9. The rice is white and fragrant

10. The bottom of the Jiuyang iron kettle is heated by circulating heat, so that the bottom of the pot is slightly yellow and compact, and the bottom of the pot is not sticky, so it can be easily turned over.

11. Put out the rice, put eggs and greens, and put on the grilled char siu. You can also pour excess barbecue sauce on the meat. The sauce is rich and the char siu pork is paired with the fluffy and strong rice, and it is also crispy wrapped in delicious gravy Delicious rice, a bowl of stove-burning ecstasy rice, immediately enjoy

Tips:
1. We all know that the char siu outside uses pigment or red yeast rice powder. I used brown sugar here. It is extracted from sugar cane juice, which can make the meat red and rich in flavor. There is really no substitute for rock sugar grinding or white sugar.
2. Three conditions are essential for piercing the meat slices, cutting the fascia, massage and marinating