Mushroom braised pork rice

Overview

I usually make a large pot of this braised pork cubes at a time, keep it in a crisper box, add two tablespoons of the diced pork to the rice, and pair it with a simple vegetable to make a good lunch. Or when you are hungry at night, you can also make a little bit with steamed buns as a late-night snack, or you can just add a pot of noodles for breakfast and use it to make diced pork and stewed noodles. These are all very good combinations.

Tags

• staple food
• home cooking
• rice
• cooking wine
• dried shiitake mushrooms
• five spice powder
• light soy sauce
• old soy sauce
• onions
• pork belly
• rock sugar
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Wash the pork belly and cut into 1cm cubes. Peel, wash and dice the onions.

   

2. 2 Add appropriate amount of sugar to cold water and add dried mushrooms to soak. Squeeze the soaked dried shiitake mushrooms into small cubes.

   

3. 3 Heat the wok, add the oil and when it is 50% hot, add the diced onions and stir-fry until fragrant.

   

4. 4 When the onions become translucent, add the diced meat and stir-fry until the meat turns white and is slightly oily.

   

5. 5 Add a few slices of ginger, star anise, and bay leaves and stir-fry evenly.

   

6. 6 Add diced mushrooms and stir-fry evenly.

   

7. 7 Add appropriate amount of light soy sauce.

   

8. 8 Add appropriate amount of dark soy sauce.

   

9. 9 Add appropriate amount of cooking wine.

   

10. 10 Add appropriate amount of five-spice powder and stir-fry evenly.

    

11. 11 Stir-fry until the seasoning and main ingredients are completely combined.

    

12. 12 Add a little more boiling water and simmer for an hour.

    

13. 13 Add some rock sugar according to your own taste, cover the pot and continue to simmer over low heat for half an hour. If the taste is lacking, you can add more salt.

    

14. 14 Pair it with a bowl of hot and fragrant rice, pour the braised meat on top of the rice, and add a runny braised egg.