Taiwanese rice is a specialty, Authentic braised pork riceAfter a long simmer, plus mushrooms, paired with a bowl of hot rice, fragrant and delicious, sweet and not greasy. When you're in a bad mood, a bowl can bring you happiness. Lazy cooking a big pot, perfect for mixing rice and noodles.

When you don't know what to eat at home, how can such a delicious thing like braised pork rice be wasted? After making it yourself, you'll find it's surprisingly easy. You'll know how fake the outside ones are.The egg in braised pork riceis really not bad at all, even little kids who don't eat eggs can eat one whole, can you imagine how delicious that is!

Due to differences in region,Braised pork rice formed different styles in the north and southIn Taipei, braised pork rice is small pieces, in Taiwan's braised pork rice is large pieces, more like red braised pork. The pork skin on the five-spiced pork increases the viscosity of the soup. A five-spiced pork with a moderate amount of fat is the key to success, and you must never use ground meat, you must cut it into strips or dices to retain the texture of the meat.

Today I cooked a pot of braised pork rice, the whole house smelled fragrant, I was afraid the upstairs neighbors would come down to grab it from me haha! Into the mouth melts away, fat and lean, but not greasy at all, paired with blanched greens and eggs is really irresistible. Braised pork rice has simple ingredients and operations, just needs patience, let's try it with Xiao Zi.IngredientsFive-spiced pork 2 kilograms, onion 1, green vegetables 4, dried mushrooms 5.

Method

1. Onion and mushroom (soak) cut into dicing, five-spiced pork washed clean, then cut into diced after absorbing excess water

2. Heat the pot, add oil, then add diced onion, small fire fry until golden, remove and make scallion oil, reserve onion oil for later use

3. Pour the five-spiced pork into onion oil, fry until the surface is golden, five-spiced pork directly into the pot, small fire slowly simmer out excess fat

4. Add minced ginger, put in mushroom dices to bring out the aroma

5. Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 2 tablespoons of cooking wine to stir-fry to color

6. Put in cooked boiled eggs and onion puffs, add mushroom water (covering the ingredients), add eight-corner, star anise, rock sugar, salt, small fire simmer.

7. Simmer for 40 minutes, five-spiced pork is soft, then large fire to thicken the juice, constantly stir-fry until viscous state

8. Boil water, drop a few drops of edible oil into the water, put in blanched green vegetables to cook and remove for later use

9. Finally put the cooked blanched green vegetables on the rice, half sliced braised pork eggs, drizzle braised pork

The sauce is rich, the meat is tender and juicy, mixed with rice, every bite is irresistible.

Authentic braised pork rice with blanched greens, looks very cute and lovely

The sauce is rich, melts in your mouth, paired with a bowl of rice is really delicious

The rich sauce wraps around each grain of rice, the meat dices and mushrooms bring rich flavors, making you want to have more

Tips

1. Remember to use rock sugar instead of white sugar, otherwise it's very easy to become viscous when reducing the sauce, so the heat needs to be controlled.

2. The meat in braised pork rice should use five-spiced pork with fat and lean, it's better, there will be some mushroom dices, the taste will be more delicious

3. When simmering braised pork rice, you must add a little more oil, especially when frying diced onion, you need to cook for a little longer, to make the braised pork fragrant

4. Don't discard the mushroom water, pour it into the pot to simmer with the meat, the meat will be more fragrant

5. When starting to fry the five-spiced pork, when the oil has already started to come out, then add soy sauce or light soy sauce

6. Onion puffs is the essence of braised pork rice, the frying process needs to be small fire to make the puffs

7. Braised pork rice must be moist, when pouring water to simmer the meat, must be small fire, simmer for more than 30 minutes

8. Everyone can add more eggs when making braised pork rice, because the cooked eggs are very popular, if you add less

9. If the sauce becomes less during the middle of cooking, you can add some hot water, hot water only, don't add cold water, cold water will make the meat shrink and it's hard to cook soft.

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