Taiwanese Braised Pork Rice
1.
Prepare all materials
2.
Diced onion
3.
Pork belly cut into small cubes
4.
Pour oil in the pot and heat up and add diced onions
5.
Stir-fry on low heat to make a crisp and serve
6.
Diced pork belly blanched in a pot under cold water
7.
Fish out for spare
8.
Prepare ginger slices, aniseed, dried chili segments
9.
Put the blanched pork belly in the pot with little oil, stir fry and change color to get oil
10.
Add cooking wine, light soy sauce, dark soy sauce, rock sugar, ginger slices, aniseed, dried chili section
11.
Add hot water, no meat
12.
Add the fried onion crisps and bring to a boil, change to low heat and simmer for 1 hour
13.
Boil for 30 minutes, add the hard-boiled eggs and cook together
14.
After another 30 minutes, add salt to taste, heat up the sauce
15.
Cut broccoli into small florets and blanch, add a few drops of edible oil and a little salt to the water, blanch well, remove and put on a plate
16.
After setting the plate, sprinkle some black sesame seeds on it
Tips:
1. Fried onion crisps must be low fire, if you want to use high fires, you will need more oil, it is almost a quick frying. 2. Always check the amount of water during the stewing period, because the stewing time is long, add a little less water to avoid mashing the pot. 3. Blanching broccoli with oil and salt can make the dish greener and better.
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