How to make special braised pork rice

Speaking of braised pork rice, many people will drool. In fact, braised pork rice can be said to be a very special food. But we all know that if we want to make a special braised pork rice, the preparation of ingredients is very important, because no matter whether it is the main ingredient or the auxiliary ingredient, it will affect the overall taste. The following will specifically introduce the more special but convenient and simple method of making braised pork rice.

1. Ingredients preparation

Ingredients:Pork belly, boiled egg, green cabbage, dried mushrooms, dried shrimp

Accessories: shallot, minced ginger, minced garlic, light soy sauce, dark soy sauce, star anise, cooking wine, rock sugar, five-spice powder, pepper powder

1. Wash the pork belly, blanch it to remove the blood foam, and 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 an hour. (When stewing, keep the fire low and don’t let the soup dry up too much. It will taste good if there is juice~)

7 Finally, add rice, pour the braised meat sauce on it, and then place the blanched green vegetable leaves and cut braised eggs on top, and you can eat it. In order to avoid greasiness, it is best to prepare a separate plate of vegetables to eat together.

2. Cooking skills

1. You must choose pork belly with skin. It tastes better with skin. You will know after trying it.

2. When frying the shallots, turn on medium heat and keep an eye on them. I prepared other ingredients while frying them, and some of them got burnt.

3. You don’t have to cut the pork belly into small cubes, but I personally think it’s better to cut it into small cubes, which is easier to cook and more flavorful. It’s suitable for working mothers like me who cook after work and saves time;

4. You don’t need to put mushrooms in , I want to prevent the kid from eating only meat. Don’t save on shallots, they are the key to flavor.

5. Don’t let the soup dry up too much, it tastes better with some juice mixed with rice;

6. Chicken eggs can be replaced with quail eggs;

7. Finally, add salt to season. I didn’t add salt because my family has a light taste and the dark soy sauce and light soy sauce are salty enough, so I didn’t add salt. If you like stronger flavor, add appropriate amount.