Taiwanese Minced Pork

Name: Taiwanese Minced Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Minced meat; A small bowl (one whole before frying Red Onion Crisp; 8 Shiitake Mushrooms; 1 (preferably small red onion) Red onion; Some Salad oil; Some Shallot oil; Some ginger; Some Minced garlic; 2 tbsp Soy sauce; 1 piece star anise; Some crystal sugar; 1 tbsp Cooking Wine; 1 tbsp Oyster sauce; 1 teaspoon Fish sauce; a little White pepper; 1 teaspoon Chicken Essence

by Norma

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In Taiwan, minced pork rice is one of the not-so-famous snacks. It has a rich and delicious flavor. I personally think this is the best way to eat minced meat. Served with rice or noodles are all staple foods. They are very delicious. It is quite satisfying to serve with porridge in the morning. It is especially suitable for the mouth of the elderly and children. Those who do not like onions will also love this fragrance.

Feel free to play with all kinds of eating methods. Use it with a variety of staple foods, such as rice, porridge, noodles, or sandwiches or even bread. With delicious meat sauce. "

Taiwanese Minced Pork

1. [Red onion crisp and scallion oil] How to: 1. Slice onion (sprinkle some water on the knife and onion, and the distance between the eyes will be longer when cutting, but I still...but it will be much better);

2. 2. Cut into small cubes again (big onions are best to be diced, which can shorten the frying time and will be more even, otherwise the thin areas have been fried and the thick areas have not been fried yet, the lessons I have experimented with , Small onions are not needed);

3. 3. Take a milk pot and add more salad oil (because the fried shallot oil can be reused and will not be wasted, so boldly pour it);

4. 4. After the oil temperature rises, put the diced onion into low fire and fry it (turn it several times during the period to make it evenly heated);

5. 5. Turn off the heat when the diced onion is deep-fried until it is slightly golden (don't pick it up after the color is already deep, otherwise it will scorch easily);

6. 6. Remove the oil, put the scallion oil in a sealed container after cooling, and store it at room temperature. The red scallion is crispy after cooling and can be used as an ingredient.

7. 1. Material preparation;

8. 2. Cut shiitake mushrooms into small cubes;

9. 3. Heat the pan into the oil, and use the scallion oil that has been fried before will be more flavorful;

10. 4. Add the diced shiitake mushrooms and stir-fry until they are half-cooked;

11. 5. Add minced meat and stir fry until cooked;

12. 6. Add minced ginger, minced garlic, light soy sauce, dark soy sauce, star anise, rock sugar, cooking wine, oyster sauce, fish sauce, stir fry for color;

13. 7. Add red onion crisps and add water until all the ingredients are submerged;

14. 8. After the high heat is boiled, turn to low heat and cook for about 30 minutes. When the soup is almost dry, add a little white pepper and chicken essence.

Tips:
1. The soup should not be dried completely, it is more delicious to eat with the soup when eating;

2. If you can't finish it at one time, you can divide it into several portions in the refrigerator and keep it for a week, or if you have more, it can be kept in the refrigerator for longer.