Taiwanese Braised Pork Rice
Overview
For those who love meat, this is definitely a great side dish. When the meat is cooking, the entire corridor is filled with the enticing aroma of braised meat. After being simmered slowly for more than an hour, the meat is soft and tender, the sauce is rich, and the soup mixed with rice is simply outstanding. The addition of mustard oil from Arowana Grandma Village makes this dish more fragrant.
Tags
Ingredients
Steps
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Have all the ingredients ready.
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After the eggs are cooked, remove the shells.
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Cut all the accessories, soak the mushrooms and dice them.
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Cut pork belly into small pieces.
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Put a large spoonful of Arowana Grandma Township small mustard oil in the pot, add shredded onions and stir-fry over low heat.
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Stir-fry until the scallions turn brown, then remove the scallions and leave the scallion oil in the pot.
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Add diced pork belly and stir-fry.
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Stir-fry until the pork belly becomes slightly browned and all the fat is cooked out, then add onions, ginger, garlic, star anise, cinnamon, bay leaves and chili rings.
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Add a tablespoon of cooking wine.
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Add rock sugar.
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Add a spoonful of dark soy sauce and a teaspoon of light soy sauce and stir-fry until it turns colour.
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Add diced mushrooms and stir-fry until fragrant.
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Pour the water used to soak the mushrooms into the pot, and then add an appropriate amount of water.
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Add the eggs and the fried scallions.
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After the fire boils, transfer to the electric stew pot.
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Simmer for an hour and sprinkle with a little pepper.
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To prevent sticking to the pan, stir several times halfway through.
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Add okra and seaweed soup, and it can be eaten by one person.
