Taiwan braised pork rice
By ErwinKunde
I have always liked eating Taiwanese braised pork rice. I always thought that one day I would make it for my family and friends. I tried making it myself. I didn't expect that the children and husband at home all loved it very much. I can't remember how many times I have cooked it. This rice is actually very simple and convenient. It is mainly cooked in a casserole and slowly stewed over low heat. After a while, the whole house will be fragrant. I cook it once a week. The stewed meat is also stewed with eggs. The stewed meat and eggs are placed in two crisper boxes separately, then steam a large box of rice, put it all in the refrigerator, and take it out when you want to eat it. Lay a layer of rice on the bottom, dig a few spoonfuls of meat and cover it on the side, cut half of the stewed eggs, and place it on the rice, steam it in the pan, and add some green vegetables after steaming. It's very convenient
Recipe Recommendations
- pork belly appropriate amount
- mushrooms appropriate amount
- eggs appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- rock sugar appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- stew appropriate amount
- salt appropriate amount
- pepper appropriate amount
- salty and fresh
- casserole
- several hours
- ordinary
Steps for Taiwan braised pork rice
1
A piece of fresh pork belly, if it is too fat, you can add a large piece of lean meat.
2
The amount of mushrooms depends on the individual's taste. I don't like the taste of mushrooms very much, so I put two or three mushrooms every time I make about a pound of meat.
3
It is best to buy this small red onion for onions. Half a pound of meat will do.
4
4 When stewing the meat, I added some stewed meat ingredients. When I opened it, there were several small bags inside. Generally, I only need to put one small bag in one pound of meat.
5
Chop the onion and ginger.
6
Chop mushrooms and set aside.
7
Chop the onions and set aside.
8
Put the meat into the pot and cook for a few minutes. After the blood is blanched out, remove it.
9
Dice the cooked meat for later use.
10
While cooking the meat, you can cook a few white eggs on a different heat, and peel off the shells after cooking.
11
Heat the frying pan, add a little oil to the pan, add minced ginger and minced garlic when it is 50% hot, stir fry until fragrant.
12
Pour in the shredded onions and saute until golden brown.
13
Pour in the chopped diced pork and stir-fry until the meat is white.
14
Add light soy sauce, soy sauce, oyster sauce, rock sugar, star anise, cinnamon, pepper, stew, and mushrooms and stir-fry together.
15
Add water, bring to a boil, pour into a casserole, add the boiled white eggs, bring to a boil, and simmer to a minimum for one and a half to two hours.
16
If you have time, you can stir-fry a plate of green vegetables and put them in the braised pork rice to eat together. Sometimes I try to save trouble by boiling a small pot of boiling water, adding a little salt and oil, boiling the green vegetables, putting them in the rice, and eating them together. It's also good.
17
Hehe, this is the last step. Spread the rice on the bottom of the bowl, dig a few spoonfuls of braised pork, place it on one side of the rice, cut the braised egg and place it on the rice, and then add green vegetables.Taiwan braised pork rice Make Tips
Note: 1 Stir fry chopped onions until golden brown before adding diced meat. 2 The juice is too dry. If it is too juicy, it will taste good when it is mixed into the rice. 3 I usually don't add salt because soy sauce, light soy sauce, and oyster sauce are salty. If you don't think it's enough, you can add salt after the meat is stewed for an hour.