What seasoning and proportion does Taiwan Province braised pork rice need?

Ingredients: pork belly, onion, green vegetables, dried mushrooms, boiled eggs and rice.

Seasoning: ginger, garlic, soy sauce, soy sauce, cooking wine, star anise, rock sugar, allspice powder and pepper.

Exercise:

1. Wash pork belly, cut pork belly into 5cm dices, blanch in boiling water to remove blood bubbles, remove and rinse with cold water, drain water, and cut pork belly into 0.5cm dices for later use;

2. Dice the onion, blanch the vegetables with boiling water, soak the dried mushrooms in Kamikiri diced, mince the ginger and garlic, and boil a few eggs and peel them in advance for use;

3. Heat oil in a wok, add minced ginger and garlic, stir-fry chopped green onion, then add diced mushrooms and pork belly, stir-fry until the meat turns white, add light soy sauce, cooking wine, star anise, allspice powder, rock sugar and pepper, and stir well. Add a proper amount of warm water to the pot (preferably pork belly is 1, 2cm). After the soup is boiled, all the soup ingredients are poured into the casserole together, and the cooked eggs are also put into the casserole, and simmered 1.5 ~ 2 hours.

4. Stewed meat, braised rice;

5. After eating it all, cover the braised pork with rice, pour the soup, and serve with braised eggs and vegetables.

Flowchart of braised pork rice production in Taiwan Province Province Source: Zhang Jing

[Click to enlarge]

Operation tips:

1, pork belly with skin should be selected. When cutting diced meat, each diced meat is skinned, fat and thin, and the skin can make the braised pork sauce more sticky and fragrant;

2. When braised pork, don't collect the soup too dry, and pour it on the rice with soup to taste better;

3. If red onion is used, the method is slightly different from onion. First, the red onion should be processed into red onion crisp. When braised pork, add the crispy red onion and seasoning to the pot.

Method for making red onion crisp

A. Wash onion, peel it, shred it, and then evenly coat it with a layer of starch;

B) Heat the oil in the pan, add the onion and stir-fry until it is crisp (the onion floats with golden color), take it out, drain the oil and let it cool;

C. Put the crispy red onion into a fresh-keeping bag and crush it with a rolling pin.