Spicy Braised Pork Rice
by juju
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Ingredients are ready
2. Put pork belly in the pot, add water, add green onion knots and sliced ginger, blanch and remove
3. Blanched pork belly cut into small cubes
4. The eggs are cooked and peeled for later use
5. Ginger garlic, chili, diced
6. Heat oil in a pan, cook until 5 layers are cooked, and sauté ginger garlic and diced pepper
7. Stir fry with diced pork belly
8. Stir-fry the pork belly slowly over medium heat
9. After the pork belly changes color to slightly burnt, and the oil comes out, release light soy sauce and dark soy sauce to color
10. Then put five-spice powder and star anise powder
11. Mix in an appropriate amount of water (the meat is better), then transfer to a clay pot, and add eggs
12. Add cinnamon, bay leaves, rock sugar, boil on high heat and simmer for 40 minutes on low heat
13. Cook until the pork belly is tender and turn on high heat to collect the juice
14. When the soup is thickened, sprinkle with chopped green onion.
15. Boil water in a pot, add a small amount of salt and sesame oil after the water is boiled, and blanch the rapeseed to remove
16. Put the blanched rapeseed in a bowl, put the eggs and braised pork, and start eating~
Tips:1. Be sure to stir-fry the pork belly so that the fat will not be greasy and there will be no meaty smell, but don't fry too dry, too dry meat will cause firewood, and the taste will not
2. Don't collect the juice too dry, save a little bit and mix it on the rice to eat, it is delicious~~
