How to make braised pork rice

Braised pork rice is a well-known food, especially in Taiwan, China. The characteristics of braised pork rice are the meat sauce and gravy, which is a key part of the production. It has a unique flavor and is a well-known snack. Its main raw materials are rice, pork belly, five-spice powder, rock sugar and other ingredients. After learning how to make it, it is actually not particularly difficult to make.

How to make braised pork rice

Method 1 Ingredients: Rice, pork belly, shallots, starch, ginger, garlic, soy sauce, star anise, wine, rock sugar, five-spice powder, pepper powder. Steps 1: Make fried shallots.

(1) Cut off the ends of the shallots, peel off the skin, and cut into thin small onion rings; (2) Sprinkle a little starch, mix evenly with your hands, and separate the small onion rings; (3) Heat a pan with oil (preferably lard, but salad oil can also be used instead) over medium heat. When the oil is 50% hot, add the small onion rings and half-fry and half-stir-fry; (4) When the small onion shreds gradually float up and turn slightly yellow, quickly remove them from the oil, drain them, spread them flat on kitchen paper to fully absorb the oil, and let them cool; (5) Put the fried shallots into a sealed bag (or a plastic bag) and crush them with a rolling pin.

Accessories: shallot, minced ginger, minced garlic, light soy sauce, dark soy sauce, star anise, cooking wine, rock sugar, five-spice powder, pepper powder. Production steps : 1. Wash and blanch the pork belly to remove the blood foam. When blanching, you can cut it into several large sections for easy operation. The blanched pork belly should be cut into small dices, cut smaller, and set aside for later use. 2 Wash and chop onions or shallots. 3 Prepare a few boiled eggs and put them into the marinade to cook together to make braised eggs. 4 Pour a proper amount of oil into the wok, first stir-fry the minced ginger and garlic, then add the chopped onion and continue to stir-fry until golden brown. Then pour in the diced pork belly and stir-fry until the meat turns white, then add light soy sauce, dark soy sauce, star anise, cooking wine, five-spice powder, rock sugar, and pepper powder and stir-fry evenly. 5 Add appropriate amount of warm water, not too much, just enough to cover the pork belly by 1-2cm. 6 Stir-fry evenly over high heat. When the soup boils, pour it all into the casserole and simmer over low heat. Don't forget to add the boiled eggs. The simmering time is two hours. If you have limited time, simmer it for at least one hour. Salt can be added after one hour. (When stewing, the fire should be low and the soup should not be dried up too much. It will taste good if there is juice~) 7 Finally, add rice, pour the braised meat sauce on it, and then put the blanched green leaves and cut braised eggs on it, and you can eat it. In order to avoid greasiness, it is best to prepare a separate plate of vegetables to eat together.