Rourou’s Favorite Ecstasy Rice: 【taiwan Braised Pork Rice】

Name: Rourou’s Favorite Ecstasy Rice: 【taiwan Braised Pork Rice】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly with skin; Some Dried shiitake mushrooms; A large piece ginger; 5~6 cloves garlic; Some Small vegetables; Some egg; Some Rice; 2 tablespoons (or appropriate amount of red onion crisp) Shallot sauce; 30ml Soy sauce; 30ml Flower carving; 10g crystal sugar; 3~5g salt; a little Five spice powder; a little bit Cooking oil

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Every child who loves meat knows that pork belly is the best to eat dripping meat. . . Especially the skinny pork belly!
The most classic method of pork belly should be braised pork and braised pork rice. . Among them, the stewed pork rice is the most famous Taiwanese stewed pork rice.
In fact, I think there is a big difference between the two woods. The only difference is that red onion crisps are added to the stewed pork in Taiwanese braised pork rice.
Red onion crisp is a seasoning made by deep-frying red onion. Speaking of red onion crisps, I remember the last time I went to Xiamen. . I remember the fish balls, noodles, and the like, which are indispensable in the soup! That's a fragrance! When I came back, I said I would buy some red onions to wear, but I forgot after thinking about it. . I still feel sorry!
After searching for no results, I found "Red Scallion Sauce" at RT-Mart. The main ingredient in the sauce is red onion crisps, and then vegetable oil and spices are added. I think it's similar to the "sea rice scallion oil" method last time, except that the oil and the red onion crisp are mixed together to preserve it. With great joy, he took a bottle back without hesitation.
Well, now I can finally cook authentic "Taiwanese Braised Pork Rice" with the traditional method! ! "

Rourou’s Favorite Ecstasy Rice: 【taiwan Braised Pork Rice】

1. Prepare the ingredients, pick the fresh pork belly, the fat and lean are more evenly distributed;

Rourou’s Favorite Ecstasy Rice: 【taiwan Braised Pork Rice】 recipe

2. Prepare dried shiitake mushrooms, ginger and garlic;

3. Wash dried shiitake mushrooms in advance, add appropriate amount of water to soak;

4. Clean the pork belly, wipe off the surface moisture, and cut into small cubes about 1 cm;

5. Remove the stalks of the soaked shiitake mushrooms and cut into small strips or dices. Peel the ginger and cut into large pieces. Peel the garlic and mince;

6. Put a little oil in the pot, just a little bit, it mainly acts as a moisturizing pot, then add the diced pork belly and stir fry over medium high heat;

7. The water in the pork belly is basically dry. When the oil starts to come out, add the sliced ginger and minced garlic, continue to stir fry on medium and low heat, stir-fry the aroma of ginger and garlic, and the diced pork belly will turn slightly yellow;

8. Add cooking wine, light soy sauce and dark soy sauce, stir-fry evenly;

9. Add shiitake mushrooms and stir fry evenly;

10. Add the precipitated shiitake mushroom water, and the amount of water is enough to cover the meat. If it is not enough, make up with hot water;

11. Add shallot sauce;

12. Add five spice powder;

13. Add rock sugar and boil on high heat. Cover the lid and turn to low heat, and simmer slowly for about 1 hour;

14. When stewing the meat, set up another pot, wash the eggs and cook them under cold water, boil on high heat and continue to boil for 3-5 minutes, then turn off the heat, soak the eggs in cold water, and after cooling, peel off the egg shells;

15. Stew the meat for about 40 minutes, open the lid to taste the taste, add an appropriate amount of salt according to your taste, and then continue to cover and cook. When the stew is about to end, add eggs to cover the meat on the eggs, helping the eggs to taste everywhere;

16. Stir fry over the fire and collect the juice to your liking;

17. Bring a pot of clean water to a boil, add the small greens to a boil, and drain the water after the cold water. Put the rice in the plate, pour the stewed pork on the rice, pour some soup, cut the egg in half and place it on the plate, then put the drained green vegetables, let's eat!

Tips:
1. When choosing meat, it is best to choose fresh, distinctly layered pork belly. The stewed pork is not dry and fragrant. In addition, it’s best to have pork belly with skin. If the skin is glutinous after being stewed, it can also increase the viscosity of the soup;
2. If there is no red onion crisp, use purple onion instead. Relatively speaking, the taste of red onion is more pungent;
3. If there is no five-spice powder, use star anise and bay leaves and other spices instead, but the amount should be small, just a little bit;
4. The water used for soaking shiitake mushrooms can be filtered and retained. Finally use it to stew meat, the taste will be more fragrant;
5. If you want to add more flavor to the egg, you can peel the shell and make a few cuts on the surface of the egg. Then do not remove it after cooking, continue to soak in the soup;
6. Don't collect the final soup too dry, leave a little bit of bibimbap and noodles are delicious.