What are the characteristics of braised pork rice?

Pork belly quail eggs, rice salt, chicken essence, cooking wine, sugar, soy sauce, sesame oil, starch, star anise, cinnamon, clove, fragrant leaves, onion and ginger.

production process

1, cut the onion and slice the ginger, and change the pork belly into a knife for later use;

2. Ignition in the pot, pour oil, add sugar and stir-fry until the sugar turns dark red, add soy sauce, salt, chicken essence, cooking wine, onion and ginger, add appropriate amount of water, add star anise, cinnamon, clove and fragrant leaves, boil the water, add pork belly, and then put it in a pressure cooker 10 minute;

3. After opening the lid, put the quail eggs in the stew pot for 5 minutes, turn off the fire, take out the meat and chop it up, put it in the pot and light it, pour in a proper amount of stew soup, add the quail eggs, thicken the water starch, add the minced meat, stir well, pour a little sesame oil out of the pot and pour it on the rice.

Exercise 2

Taiwan Province province braised pork rice

There are many kinds of meals and snacks in Taiwan Province Province, but the most famous ones are braised pork rice and Chiayi chicken rice. It is said that only people in Taiwan Province Province can make braised pork rice with unique flavor.

So, what kind of conditions should a bowl of authentic braised pork rice have? Rice should be fragrant and tough, braised pork should be juicy, fat but not greasy, and the crispness of pickles is really irresistible. To make such delicious braised pork rice, the key is to remove the fishy smell from the meat first and then marinate it. If any link is not done well, the taste of braised pork rice will be discounted.

Make ingredients

300g minced meat, half onion, 2 mushrooms, onion, ginger and garlic. Seasonings: soy sauce, salt, sugar, cooking wine, pepper and allspice powder.

production process

(1) Soak dried mushrooms, remove the stems and dice (mushrooms are soaked in water), and dice onions.

(2) After the oil is heated, add the onion, ginger and garlic, stir-fry until fragrant, then add the onion and mushrooms in turn, and then add the minced meat and stir-fry.

(3) After the color of minced meat changes, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp salt, 2 tbsp sugar, a little pepper and spiced powder, and stir well.

(4) Move the fried materials into a casserole, add mushroom water and broth, open the lid and boil, remove impurities, then cover the lid and stew for about 45 minutes. At this time, the minced meat will become fragrant and thick!

Production skill

(1) Don't collect the gravy too dry, leave more thick juice on the rice. (2) Add a spoonful of olive oil before stewing the rice, and the cooked rice will be rich in flavor ~

(3) For braised pork, it takes a lot of time to blanch it before dicing it, but the elasticity of the meat is ensured. Stew slowly with a small fire to boil out the fat of the meat and the gum of the skin, so that the soup will be thick and delicious; In order to melt the fat in the mouth, the lean meat is soft and delicious, and the entrance is easy; The saturated fatty acids in boiled pork are greatly reduced, which is beneficial to health. If you are lazy, mince the meat, or don't have enough cooking time, you will definitely not taste the unique charm of braised pork.

Exercise 3

1, white rice: choose your favorite method (steaming or boiling)

2, do oil onion crisp: a few petals of red onion, cut the head and peel, cut into thin circles. Sprinkle some starch and mix well. Heat the wok over medium heat, drain the oil, fry the shallots until half cooked, drain the oil, and put it on a kitchen paper towel to absorb the oil for later use.

3. Wash and dry the pork belly, put it in the refrigerator for 20 minutes and cut it into small pieces. Even the belt meat is diced as much as possible, which makes it taste better.

4, ginger, garlic washed and chopped, medium hot pot, stir-fry with a little oil. (The dosage is only about half of the photo)

5, put the pork belly diced into the pot, slowly stir-fry until slightly discolored, forcing out excess oil. Add appropriate amount of soy sauce, star anise 1 petal, Shaoxing wine, a little rock sugar, spiced powder, pepper, fried onion crisp and warm water (the water quantity is controlled by yourself). Stir-fry and boil evenly, then move to a casserole and simmer.

The book says marinate for 2 hours. Time is limited. I marinated for less than an hour or so, and I feel enough. When marinating, add a few boiled and peeled eggs to marinate.

Finally, put a bowl of white rice, pour gravy, and serve with braised eggs.

Exercise 4

Make ingredients

Salt water, pork 200g, marinated eggs, 4 cloves of garlic, 200g of red onion, salt water (see here), rice and vegetables.

production process

1. Pork Cut fat meat and lean meat into small pieces, onion into small pieces, and garlic into small pieces;

2. Burn a small amount of hot oil in the pot and cook the fat pork;

3. Add garlic paste and onion and stir-fry to change color;

4, the meat is fried in the pot;

5, add brine, just after the meat is not finished, after boiling, put the peeled marinated eggs in;

6, simmer for 30 minutes, collect juice, and serve. Blanch the vegetables with boiling water.

Production skill

1, in order to get tired of eating, braised pork rice is usually served with some vegetables, which is light and can be cooked. You can put it next to the meat or you can put it alone.

2, onions are very important, it is best to use red onions. It is better to put the meat after the onion is fried and discolored.

3. After adding the brine, cook more and let the juice penetrate into the meat.