After the family started to go to school, they followed us. It is a headache for both parents to cook and cook every day. It is always tight. So we used to make a hard dish every 2-3 days, and once we can have 2 dinners. The contents of the menu are about some meat dishes that take time: ribs, beef (burdock, burdock), chicken and chicken in curry, etc. The recipe for braised pork is 2 years ago, because the pork bibimbap is affected. The kid likes it, so it has become the regular dish of my family. I will do it once in a month or two, and I will have a little bit of it slowly.
Preparation stage: There are four kinds of ingredients that need to be pre-treated, which can be inserted to save some time~ Mushroom: Soaked mushrooms are soaked in warm water for more than 15 minutes, wait for the hair to be taken out, and the water of the mushroom is useful; boiled eggs: Take a pot of water and boil it, then add the eggs lightly. The water has not passed the eggs but not too much. After cooking 8-10 minutes according to the number of eggs, turn off the fire. Personally, get used to cold water to cool the cooked eggs. Then use a knife to draw vertical stripes on the boiled eggs. Fried red onion: red onion is soaked in warm water for a few minutes. So going to the skin will be a lot easier. After peeling off the skin, use paper or cloth to absorb water, then cut the diced after head and tail. (Don't cut too thin, it's easy to burn when fried) Hint: Red onion is a key ingredient in the table-baked pilaf, and it is also the flavor of the table-baked pilaf. You can also buy ready-made online, buy a package can be stored for a long time. The process of frying red onion is illustrated below:
Take a pot and pour in cooking oil and ignite. You can put red onion in the cold oil, the amount of oil is guaranteed to be slightly higher than the level of red onion.
After a small fire, the onion begins to dehydrate and change color. When it turns golden brown, it turns off the fire immediately (lighter than the color on the picture). Let the residual temperature turn the onion into a burnt yellow; drain the oil, the finished product is this color. , crisp, crisp, fragrant. Store in a sealed container in the refrigerator for a long time.
Cut the meat strips: When you start to fry the red onion, you can cut the pork belly. Even the skin is cut vertically, and the knife is cut into strips. I am used to cutting a width of about 1 cm. This shredded pork has thin skin and fat.
After the preparation work is finished, start to take a pan and heat it and then put the pork belly. Because the flower itself has a lot of oil, don't put another oil. Slowly stir-fry the oil, add the minced garlic, soy sauce (you can add the color first, I added it later) and stir-fry for a while.
Stir-fried pork to white hair, add spiced rice, rice wine, increase the fire stir fry, then add mushrooms and stir-fry, then cast a red onion cake and continue to stir fry.
After the stir fry, transfer the ingredients to the casserole, pour the water of the reserved shiitake mushrooms, and adjust to the fire to boil. You can add soy sauce, soy sauce and yellow rock sugar to taste. (I like to add some red onion and simmer together in this step, the soup will be a little fresher)
After the water is boiled, add the boiled egg and simmer until the simmer. I put more water, and it took about one and a half hours to cook the soup.
After cooking for 1 hour, the broth begins to decrease, and it takes 10 minutes to flip it to avoid the burnt bottom of the meat stick. The more you go back, the higher the frequency.
When the soup receives a certain degree, it will be turned off, not to be dried. The marinated rice with gravy is very good.
Finished product ~ a bowl of soft and hard rice with braised pork and then poured on the juice to mix, my young master can eat a large bowl ~ (each time boiled braised pork rice will forget to match the green leafy vegetables, haha)
It is also very good to use an egg pack. My young master likes it very much.