This is a bowl of brewed for a long time, check a lot of recipes and read a lot of food shows, and finally I love the big love of the braised pork rice. Use authentic Taiwanese spices, slow-cooked, fragrant, full of deliciousness. There are several restaurants in the restaurant. The braised pork rice is definitely not cooked and cooked. It tastes absolutely wrong. The reason why this braised pork rice is different from ordinary braised pork rice is because of the different spices. The raw materials produced in Taiwan are purchased from Taobao. In addition, I introduce the pickled radish that I like very much. It is delicious with braised pork. It is greasy with neutralized braised pork. With pickled radish, eat two bowls of rice. Haha ~~Weibo http://weibo.com/fantangmm welcome attention
Ingredients: Jinlan ointment, red standard rice wine and oil onion cake are all made in Taiwan. These three kinds are purchased from Taobao, and the authentic Taiwanese seasoning can be used to make a pure taste. Among them, the oil onion crisp is a necessary material for braised pork. Jinlan ointment can also be replaced by Jinlan soy sauce. There are also many factions in Taiwan. The production process is different, so there is a difference. However, it is not recommended to use ordinary soy sauce instead. Red label rice wine is Taiwan-made rice wine, some rice braised pork rice is used, and some use Shaoxing rice wine, so I use two kinds of mixture, only one kind of wine can be used. Shaoxing rice wine can make braised pork rice have a kind of Chenxiang, not cooking wine, and can not be replaced by cooking wine.
Put a little oil in the pot, pour the streaky pork, stir fry for a while, until the surface is discolored.
Then add rock sugar.
Add the golden orchid ointment and mix well.
Put Shaoxing rice wine.
Put rice wine.
At this point, open a small fire to boil all the materials, to the side of the pot there are boiling small bubbles, after the ingredients emit aroma (this is to make the sugar coking), add the spiced powder, fragrant leaves, large ingredients, and then stir evenly.
After the seasoning is stirred evenly, add an appropriate amount of water, and the amount of water is based on the total amount of meat.
Then add the onion crisp and stir well with a spoon.
At this time, all the seasonings were added, and the meat began to simmer slowly.
After the boil in the pan, peel the cooked eggs and place the eggs in the pan to continue the slow stew. Stew the collagen in the skin, which is why the braised pork is soft and delicious.
Stew for 90 minutes until the soup in the pot is thick. When using the soup, gently stir the bottom of the pot with a spoon to prevent the ingredients from sticking to the bottom of the pot. The braised pork is ready.
In addition, I will introduce the pickled radish that I like very much. It is delicious with braised pork. It is greasy with the braised pork. With pickled radish, eat two bowls of rice. Haha~~ Pickled radish: a carrot , a white radish cut into small Ding
Put a large spoonful of salt in the radish, marinate for half an hour.
After pickling, the soup will be dumped off, then rinse the radish, drain the water and put it into the lock.
Brush in the pot, do not put oil. Put a large spoonful of white vinegar, a spoonful of sugar, and a proper amount of water into the pot, boil until boiled, then turn off the heat, and the sweet and sour sauce is made.
Pour the sweet and sour sauce into the radish diced, thoroughly dry and seal it in the refrigerator, and marinate for one night. Braised pork with the best pickled radish, sweet and sour radish can neutralize the greasy rice braised pork, you may wish to try ~
Wrap: Take a large bowl of rice, pour the braised pork, cut the marinated egg aside, and then sprinkle the marinated radish in a corner. The red and white radish is also added to the braised pork. The color and flavor. Just like this, a bowl of high-quality pork with a connotation is ready~