Mushroom Braised Pork Rice
by barbaragaoyun
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Peel the shallots and cut into slices.
2. Mix the shallot slices with a little dry starch.
3. Heat oil in a pan, add shallot slices and fry.
4. Remove the shallots that have been deep-fried until golden brown and strain the oil.
5. Cut the pork skin and pork belly into 1cm cubes.
6. Put a little oil in the pot, add pork belly and boil out the oil.
7. Add pork skin and saute.
8. Add sliced ginger, garlic cloves and spices and stir fry to create a fragrant aroma.
9. Add soy sauce, white pepper, cooking wine and stock to a boil, and simmer for half an hour on low heat.
10. Cut the shiitake mushrooms into 1cm cubes.
11. Put the shiitake mushrooms in the pot and cook for another 15 minutes to collect the sauce and season it.
12. Put the rice in a bowl, pour the mushroom stewed meat sauce, sprinkle with white sesame seeds, and serve with stewed eggs and green vegetables.
Tips:1. It can be served with some blanched vegetables, put a boiled egg and marinated mushrooms and cook together. After marinating, remove the shells and cut them in half.
2. The addition of pig skin can make the soup richer, and the ratio of pig skin and pork belly is best to be 3:7.
3. If soy sauce paste can be used instead of soy sauce, the flavor will be more intense.
4. The shallots can also not be fried, directly put into the pot and saute with the pork belly; if there is no shallots, you can use onions instead.
