1. Preparation materials: pork belly, mushrooms, eggs, onions, garlic, ginger, light soy sauce, soy sauce, cooking wine, rock sugar, pepper, aniseed, star anise, bay leaves and grass fruits
2. Cut the pork belly into small cubes, add starch light soy sauce, cooking wine and salt, and marinate for 10 minutes
3. Blanch the marinated pork belly in boiling water
4. The shiitake mushrooms are soaked and cut into strips for later use. They can also be cut into small cubes. It is a matter of personal preference.
5. After preheating, add a little oil and saute the garlic and ginger
6. When the aroma is fried, pour the onion
7. Stir-fry the onion until golden, pour the blanched pork belly, stir-fry, pour in the dark soy sauce, cooking wine, rock sugar and pepper in turn
8. Stir-fry the onion until golden, pour in the blanched pork belly and stir fry
9. Pour in the dark soy sauce cooking wine, rock sugar and pepper in turn
10. Change the casserole and pour warm water 1-2 cm below the pork belly, then pour in the boiled eggs, then bring the water to a boil over high heat, change to low heat and simmer for one hour and one hour, then add salt
11. Taiwanese braised pork rice is a success~~
Tips:1. The pork belly must choose the fat and lean and the best with the fleshy skin
2. The salt must be added last. During the cooking process, there are already a lot of seasonings soy sauce and dark soy sauce that are very fresh and salty. The last salt is used to adjust the sweetness and saltiness of the stewed meat.
