Hong Kong style braised pork rice

Method

1. 01

   Step 1

   Cut the pork (half lean, half fat) into chunks (as shown in the picture).

   

2. 02

   Step 2

   Cut ginger into chunks, peel garlic, and cut scallions into sections.

   

3. 03

   Step 3

   Heat a wok, add the meat chunks and stir-fry continuously until the fat is rendered and the skin is golden brown. Add 10 grams of rock sugar.

   

4. 04

   Step 4

   Boil the eggs 8 5 minutes, then remove them, peel them, and set aside.

   

5. 05

   Step 5

   Prepare scallions, ginger, garlic, and appropriate amounts of Sichuan peppercorns, star anise, dried tangerine peel, cinnamon, and bay leaves.

   

6. 06

   Step 6

   Pour in the seasonings and continue to stir-fry until fragrant.

   

7. 07

   Step 7

   Add the minced pork and continue stir-frying.

   

8. 08

   Step 8

   Add an appropriate amount of boiling water

   

9. 09

   Step 9

   Add salt, sugar, and chicken powder to make the soup slightly richer.

   

10. 10

    Step 10

    Add light soy sauce, dark soy sauce, and 1 tablespoon of oyster sauce, and simmer over low heat for 20 minutes.

    

11. 11

    Step 11

    Add the eggs and continue to simmer over low heat for 20 minutes, until the sauce thickens. Then, turn up the heat to reduce the sauce.

    

12. 12

    Step 12

    Serve with rice