Braised pork rice is so delicious that I cant stop eating it
Braised pork rice is so delicious that I cant stop eating it
Braised pork rice is so delicious that I cant stop eating it 好吃到停不下来卤肉饭
📋 Ingredient List
| Ingredient | Amount |
|---|---|
| pork belly | 1000g |
| shiitake mushrooms | 12-16 buds |
| eggs | optional |
| cinnamon | 1 small segments |
🧂 Seasonings
- scallion
- ginger
- Sichuan peppercorns
- star anise
- bay leaves
- dried chili peppers
- rock sugar
- light soy sauce
- dark soy sauce
- salt
👨🍳 Cooking Steps
Step 1: 1. Material preparation stage: pork belly with skin cut into small pieces
Step 2: 2. Material preparation stage: soaking dried shiitake mushrooms
Step 3: 3. Ingredients preparation stage: cut dried shiitake mushrooms into small cubes
Step 4: 4. Material preparation stage: cut onion into small dices
Step 5: 5. Ingredients preparation stage: After washing the raw eggs, add cold water and cook the eggs and cold water together. After turning on the heat, continue to cook for about 3-4 minutes, then turn off the heat and simmer.
Step 6: 6. Prepare the onion cake first. When the oil in the pan is hot, add onion cubes
Step 7: 7. Stir-fry over medium-low heat continuously, don’t burn it.
Step 8: 8. Fried and fried, onion is really delicious.
Step 9: 9. Add pork belly cold water to the pot with skin on, bring to a boil and skim off the foam.
Step 10: 10. Drain and set aside. Skim off the foam and save the broth for stewing the meat later.
Step 11: 11. Use the oil left over from frying the onions just now, and pour some into the pot. After it is hot, stir-fry the pork belly over low heat. You can put two slices of ginger.
Step 12: 12. Stir-fry until the surface of the pork belly is golden brown and some fat comes out, add in diced shiitake mushrooms and continue to stir-fry.
Step 13: 13. Then pour in the onion cake
Step 14: 14. After stir-frying, add the brew (or light soy sauce) and dark soy sauce. Don’t throw away the water in which the meat was cooked (be sure to skim off the scum), add it in, the broth should cover the meat, it can be a little more, then add the scallionsginger, and the stewed meat package (it contains Sichuan peppercorns aniseed, bay leavesdried chili peppers, cinnamon)
Step 15: 15. Add the cooked and peeled eggs, bring to a boil over high heat, then turn to low heat
Step 16: 16. Simmer in a casserole or enamel cast iron pot over low heat for 40-60 minutes. For other pots, you can add about 20 minutes. Add a little rock sugar in the middle and add an appropriate amount of salt according to the saltiness.
Step 17: 17. Gudu Gudu~~
Step 18: 18. Finally, reduce the soup slightly. You can leave more soup. The bibimbap is super fragrant.
Step 19: 19. Finally put it on the plate and start eating! ! It has nothing to do with me if you gain weight.
💡 Pro Tips
- The enamel cast iron pot is very strong, so be careful not to stew the diced meat. This time I used a Japanese casserole (Mangoyaki). Use a wooden spatula to turn the pot in the middle to prevent sticking. If you use a casserole, be sure to turn the pot, especially at the end, remember! ! ! 2. The soup used to blanch the meat should be kept, which is different from the white water, but the foam must be skimmed off. 3. If the diced meat is difficult to skim off the foam, you can directly rinse it with tap water. 4. This brew is Japanese soy sauce. There is no specific brand. I like to use this brew. One is that it is not salty, and the other is that it is particularly fragrant when stewing meat.
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