Braised pork rice is also a civilian delicacy invented by the hard-working Taiwanese in the early days. The meat and meat that cannot be cut into pieces are stirred into meat filling as raw materials, and then cooked slowly with soy sauce. In addition to the taste very well with the rice, the meat marinated with soy sauce can also be preserved for a longer time than ordinary meat dishes. According to customs, Taiwanese people hold religious sacrifices from time to time. Every family needs to prepare many sacrifices of big fish and meat. Collect the minced meat after the tribute and stew it into a large pot of refrigerator. When no one is cooking, they heat up a bowl of braised pork and eat bibimbap. Braised pork rice is also called "dried meat rice" in southern Taiwan. The dried meat can also be used as mixed noodles, making it another famous snack-dried meat noodles.
The details of braised pork rice vary slightly from place to place, but the basic flavor is similar, and the taste is fresh and sweet. This is mainly because Taiwan's soy sauce is slightly sweet, but this sweetness and salty taste are very appropriate to not make people tired. Authentic table braised pork rice will also attach a piece of pickled material with the meal. It is usually pickled radish. A specially made piece of pickled radish with yellow, orange and orange is very cute. However, when eating braised pork rice, you can pickle radish slices. The slightly stimulating sour and salty taste sublimates the smell in your mouth from oily aroma and sweet sweetness to refreshing, allowing you to sweep away the rice in your bowl more happily.
Table-top braised pork rice
By WyattKuhic
Recipe Recommendations
- pork belly appropriate amount
- mushrooms appropriate amount
- broccoli appropriate amount
- cooked eggs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- tangerine peel appropriate amount
- aniseed appropriate amount
- dark soy sauce A little, for color adjustment
- cooking wine appropriate amount
- rock sugar appropriate amount
- qingshui appropriate amount
- pepper appropriate amount
- cinnamon more
Steps for Table-top braised pork rice
1
Wash the pork belly and cut it into strips, dice the mushrooms, blanch the broccoli with boiling water, cut the green onions into sections, pat the ginger and peel the garlic.
2
Pour the oil in a frying pan, add the onions, ginger and garlic, and stir fry until fragrant.
3
Add cinnamon, tangerine peel, and aniseed and fry it with warm water for a while to produce the aroma of cinnamon.
4
Add cooking wine and soy sauce (add more so you don't need to add salt).
5
Add the mushrooms.
6
Add a little soy sauce and appropriate amount of water.
7
Add pork belly strips and pepper powder.
8
Add rock sugar.
9
Add boiled eggs and reduce heat to simmer for 20 minutes.
10
Remove the cooked pork belly.
11
Cut the pork belly into small pieces, pour it back into the pan, and continue to simmer for 20 minutes. Remove the cinnamon, tangerine peel, and aniseed from the pan, and slice the eggs.
12
Pour the meat and soup on the rice, serve with eggs and broccoli. Serve.Table-top braised pork rice Make Tips
Table-top braised pork rice should highlight the cinnamon flavor, so more cinnamon should be put in, and the salty flavor should be prepared with soy sauce without adding salt.