Taiwan Style Mushroom Braised Pork Rice
1.
Prepare the ingredients, cut the pork belly into small pieces.
2.
Grind garlic and ginger into puree.
3.
Heat oil in a pan and saute the garlic and ginger until fragrant.
4.
Pour in the diced pork belly and stir fry.
5.
Stir fry until the pork belly changes color and is slightly browned.
6.
Add rock sugar and ointment, stir fry evenly.
7.
Pour in rice wine and cooking rice wine.
8.
Add star anise, bay leaves and five-spice powder.
9.
Then add the scallion crisp.
10.
The eggs are cooked ahead of time and the shells are peeled off.
11.
Add eggs and shiitake mushrooms, pour in appropriate amount of water, and it is advisable to submerge pork belly. Bring to a simmer and simmer for 40 minutes.
12.
When the juice is almost harvested, try to see if it tastes good enough. If it is not salty enough, add some salt to get out of the pot.
13.
A bowl of rice, braised eggs and braised pork, taste just right.
14.
Braised pork rice with rich gravy.
15.
Finished picture.
Tips:
It is necessary to make braised pork rice with oil paste and butter onion crisp. That is the soul of stewed pork rice. If there is no butter onion crisp, you can also use red onion or onion. After cutting into circles, heat it in a pan and slowly fry it dry. It's crispy onions. The ointment tastes just right, so I didn't add salt. The rock sugar is preferably yellow rock sugar. If not, single crystal rock sugar is also fine.
