Taiwanese Braised Pork Rice

Taiwanese Braised Pork Rice

1. Wash the hind leg meat and put it in the pot, add appropriate amount of water, and heat;

2. When the water is about to boil, remove the minced meat, cook for a few minutes after the water boils, and wait until the meat is cooked;

3. Take the meat out of the pot and cut it into small pieces of about 0.7*3cm; (cut the small piece of meat and forget to take a picture, you can refer to the small piece of meat in the following picture)

4. Put the dried shiitake mushrooms in boiling water and soak them, and cut them into small pieces of about 0.6*1cm for later use; (you can press the bottom of the bowl on the bowl during the soaking process, and you don’t need to buckle it to prevent the bowl from slipping off)

5. Reserve the shiitake mushroom water for later use to remove the sediment;

6. 1) Put the egg in the pot, add cold water to cover the egg, heat it to boil, cook for another five minutes, pour out the hot water, add cold water to let cool (you can change the cold water several times); 2) Peel off the egg shell stand-by;

7. 1) Cut the white onion into sections; 2) Cut the ginger into shreds; 3) Cut the garlic into minced garlic; 4) Add a proper amount of oil to the pot, heat, add the ginger, onion and garlic, and saute;

8. Stir-fry the ginger, onion and garlic until a little golden brown (pictured)

9. Add onion cubes and stir-fry, stir-fry for half a minute; (onion cube size is about: 1*1cm)

10. Add small pieces of meat, stir-fry for a minute, slightly golden;

11. Add diced shiitake mushrooms and stir-fry for about half a minute;

12. Add appropriate amount of light soy sauce, stir-fry a small amount of dark soy sauce for about half a minute, add appropriate amount of water to soak the ingredients and boil;

13. Add the shelled eggs, the water is poor but the eggs are not enough, adjust the taste and the amount of water, boil for 20 minutes on high heat and then turn to medium heat and cook for 20 minutes. The eggs are constantly turned over to ensure that the taste is even;

14. Simmer for an hour;

15. The meat is soft but not rotten, especially tasty!

16. Sprinkle with chopped green onion, beautiful braised egg minced pork~ (It is especially delicious when it comes to porridge and rice)

17. Taiwanese braised pork rice is complete~ (broccoli is over water with a little salt, and the braised egg is cut into pieces)

Tips:

1) This time I choose hind leg meat, which is more refined and less oily after cooking. You can also choose pork belly, which is more plump; 2) The egg does not need to make small holes. ! 3) This time, the amount of cooking is more and it is still delicious if put in the crisper and refrigerated!