Practice of table braised pork

Health benefits

Pork belly: nourishing blood

Eggs: Nourishing Blood

Rice: promoting blood circulation and removing blood stasis

Ingredients and materials

400g pork belly

Moderate amount of vegetable chips

Moderate amount of eggs

Moderate amount of rice

Mix 100 grams of oil

Old draw 20ml

Fresh soy sauce 40ml

100ml rice wine

30g rock sugar

6 red onions

6 dried shiitake mushrooms

4 cloves of garlic

Two octagonal grains

Practice of table braised pork

1. Slice the red onions.

2. Fry the red onions until crispy with a little hot oil and set aside for later use.

3. Boil the dried mushrooms in boiling water, wash them thoroughly, and cut them into cubes.

4. Put the pork belly in cold water, skim off the foam and cook for 10 minutes, then take it out and let it cool.

5. Boil and peel the eggs, then soak them in a soup of soy sauce, garlic (beaten pine), and boiled meat for later use.

6. Cut the cooked pork belly into thin strips using a knife.

7. Heat the wok over low heat, add an appropriate amount of oil for frying the scallions, stir fry the pork belly until oil is released, and if you find it too oily, you can decant a portion of the oil.

8. Add dark soy sauce and stir fry to color.

9. Add red onion puff pastry, rock sugar, star anise, and diced shiitake mushrooms.

10. Put the soaked eggs together with the juice into the pot.

11. Add rice wine, pour some boiling water over the meat, and bring to a boil over high heat.

12. Cover and simmer over low heat for 30 minutes to collect the sauce.

13. Take a suitable bowl and put rice in it, put marinated meat on it, pour some gravy, cut half of Soy egg and put two hot vegetable cores on it, then serve it.

14. Look at the close-up image.

Tips

When frying scallion oil, it should be done over low heat and slowly. If the red onions start to turn yellow, they should be immediately taken out, otherwise they will have been fried. Due to the heat, scallions will continue to ripen. It will taste bitter if it's fried. Finally, a proper amount of marinade should be reserved for juice collection, and it is called "braised pork" only after pouring some marinated meat juice into the rice.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3944.html