There's a dish that, no matter how many times you make it, babies will never get tired of eating.You wish you could eat it from the first to the fifteenth of the month, and you wouldn't even spare a single piece of green vegetable every time.

It's not just for babies, but the whole family loves it, so I always make a large pot when I make it, although it's often available to eat outside,but it always feels like it's not as fragrant as when it's made at home.

Pungent meat threads paired with rich braising sauce, all poured onto a hot bowl of white rice,and you can freely stir it up and scoop a large spoonful to enjoy the feeling of meat and rice melting in your mouth.

This combination of rice, five-star meat, and concentrated broth is a legendary method for eating down – braised rice, andthis time I made a healthier baby version, with plenty of vegetables added, and the method is very home-style.

As a classic dish recipe, it has staple foods, vegetables, and meat all in one,and the baby can get all the iron, vitamins, and carbohydrates he needs for one meal.

Especially for babies who don't like vegetables and rice, you must try this bowl!Don't say anything else, as long as there's the flavor of meat sauce, you don't have to worry about the baby not finishing their food~

Trust me, you should make this for your child once!

- Baby Version Braised Rice -

Reference Age:18 months and above, babies who are not allergic to ingredients

Ingredients:500g pork belly, 30g pearl onion, 6 cooked quail eggs (peeled), 3 shoots of rapeseed, 2 shiitake mushrooms, auxiliary materials: oil, no-added soy sauce, oyster sauce, 10g sugar, 3 bowls of rice, chopped green onions, ginger slices

Operation Time:30 minutes

Tastefulness Index:★★★★★

*The amount of ingredients represents the amount for making the dish, not the baby's one meal.*

- 1 -

First, cut the pork belly into small pieces with a knife.

*This recipe suggests that the pork belly is the most fragrant when cooked, and the fat ratio can be adjusted as needed. Other meats can also be used successfully, but the taste will be slightly different.*

- 2 -

Put the pork belly in a pot, add chopped green onions, ginger slices, and a little water, blanch it after boiling, and remove the floating scum.

- 3 -

Cut the shiitake mushrooms and rapeseed shoots into small pieces and blanch them in boiling water before removing them.

- 4 -

You can choose whatever vegetables you have at home for this part.

- 5 -

Slice the shiitake mushrooms and pearl onion.

- 6 -

Heat oil in a pan, first add the pork belly and pearl onion, stir-fry until slightly yellow.

Then add sugar, no-added soy sauce, and oyster sauce, and stir-fry until colored.

- 7 -

*If your baby is older, these auxiliary materials will taste better, and if the baby is a little younger, you should reduce the amount of seasoning according to your child's taste!*

Add a little hot water, then pour in the shiitake mushrooms and quail eggs, and stir evenly.

- 8 -

*Since quail eggs are small in size, if you can't buy them, you can replace them with regular eggs.*

- 9 -

Cover the pot with a lid and simmer over low heat for about 30 minutes.

- Wait until it's fully cooked before opening the lid and stir-fry it again. -

Note! Don't leave too much sauce at this time.

- 10 -

Spoon the braised meat onto the rice, arrange the rapeseed shoots, and then add the sliced quail eggs.