Braised pork rice has always been a rice-killing artifact for me who doesn't like rice. This time, following the taste of a Taiwanese on Youtube, I just followed the taste of a braised pork rice that I had eaten before. The soft rotten meat and the fragrant rice taste is almost a slight change according to the original recipe. The details will be written in the commentary from Youtube: Angle Wong's Kitchen
All seasonings are ready, garlic chopped, the eggs are cooked and placed in cold water.
Pork belly is placed in cold water. This water is outside the original square. The purpose is to remove the floating foam after the water is opened.
Put the oil in the pot, the oil is slightly hot, and the garlic is sauteed.
Add the freshly cooked pork belly and stir fry
Add white pepper powder, allspice, salt, old pumping, soy sauce, water, add rock sugar, stir to avoid the sugar bowl
After the big fire is boiled, turn to a small fire and simmer. It is recommended to leave a gap in the lid to prevent the hot air from rushing out. Probably stir with a shovel for about ten minutes to ensure that the sugar is completely melted.
About 20-30 minutes, add cooked eggs. Continue to cook over low heat. The meat that comes out is soft and rotten. It’s about 60 minutes. It’s a small fire. If you look at the soup for about 50 minutes, it’s almost the same. Stir in ten minutes and start cooking rice.
Finally, the soup should receive a very thick degree. The juice will be very thick and shiny. At this time, you can turn off the fire. Leave some soup to make a good meal.
A bowl of rice is poured with braised pork. The egg is cut into two halves and placed in a dish. Open the rice and mix it with rice. It is a fragrant ~~~~~
PS: Authentic braised pork rice must have oily onion and crispy taste. It tastes very strong. When you can't buy it, use red onion to diced the pan and fry.
1. The original formula has no pork drowning. But if the Australian pork is not drowned, how many things you put on it are stinky domestic pork. This step is optional. In the original formula, it is 6 tablespoons soda. A spoonful of soy sauce plus half a tablespoon soy sauce because the northerners like to have a heavy color~~The color is very good. 3. The notes on the onion cake are marked in the tenth step. You can make this delicious taste absolutely. 4. The rice wine used in the original formula I am too lazy to buy directly on the wine. It does not affect the wine at all. ~~5. There is no important effect on the color of sugar. It is not recommended to change it to white sugar. It is not the same thing. 6. If the taste is light, you can consider reducing it. The ratio of salt and one tablespoon of soy sauce is very rich. Super delicious rice. 7. Authentic braised pork rice will be served with pickled radish. I hate that taste. I don’t put it. 8. Spoon-tbsp=15ml Teaspoon-tsp=5ml9. Be sure to try Angang! ! ! ! ! !