Taiwanese Braised Pork Rice
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put a little cooking oil in the pot and sauté the chopped onion.
2. Add chopped pork plums and stir-fry until the minced meat is discolored and dispersed.
3. Add soy sauce, stir fry evenly, adjust the color and luster.
4. Put in clean pork skins.
5. Add water without minced meat.
6. Add five-spice powder.
7. Add white pepper powder.
8. Add rock sugar.
9. Put in rice wine.
10. Add salt and adjust the taste.
11. Put in the boiled and peeled eggs.
12. Cover the pot and simmer over low heat, and cook until the skin is softened. (Flip a few times in the middle to prevent the pan from sticking)
Tips:Pork skin processing method:
Put the cleaned pork skin into the pot, add water, appropriate amount of cooking wine, and salt water to boil, skim off the froth and cook for 15 minutes. (The skin should be fine and white when choosing the skin.) After the skin is cooked, use a knife to remove the fat remaining on the skin and shred it.
