Rice with Stewed Pork, Taiwan Style(tai shi lu rou fan )

Rice with Stewed Pork, Taiwan Style

Introduction:

"Stewed meat rice is also a common food invented by the hard working Taiwanese in the early days. It takes scalp meat and broken meat that can't be lumped into meat stuffing as raw materials, and then simmers slowly with soy sauce. In addition to the delicious food, the meat stewed with soy sauce can also be preserved for a longer time than ordinary meat dishes. According to the custom, Taiwanese people have religious sacrifices from time to time, and every family needs to prepare a lot of big fish and big meat The sacrifice is to collect the broken meat after the tribute, marinate it into a large pot and put it in the refrigerator. When no one cooks, they heat up a bowl of marinated meat and eat it with bibimbap. In southern Taiwan, marinated meat rice is also called "dried meat rice". It can also be used as noodles, and it becomes another famous snack - dried meat noodles. There are some differences in the details, but the basic flavor is similar, and the taste is fresh and sweet. This is mainly because the soy sauce in Taiwan is slightly sweet, but this sweet and salty taste is very appropriate, so it won't make people greasy. A typical table stewed rice will also be accompanied by a piece of pickle, which is generally pickled radish. The special pickled radish is yellow, orange and orange, which is very lovely The pickled radish slices after eating the stewed meat rice, the slightly irritating sour and salty taste sublimates the smell in the mouth from oil fragrance and fresh sweetness to freshness, which makes you more happy to sweep away the rice in the bowl. "

Production steps:

Step 1: wash the pork, cut into strips, dice the mushrooms, blanch the broccoli in boiling water, cut the scallion into sections, pat the ginger and peel the garlic.

Step 2: pour oil into the frying pan, add onion, ginger and garlic and stir fry until fragrant.

Step 3: add cinnamon, tangerine peel and large ingredients, and fry them in warm oil for a while to make them smell like cinnamon.

Step 4: add cooking wine and soy sauce.

Step 5: add the mushrooms.

Step 6: add a little soy sauce and some water.

Step 7: add the streaky pork and pepper.

Step 8: add rock sugar.

Step 9: add the cooked eggs and simmer for 20 minutes.

Step 10: take out the cooked pork.

Step 11: cut the pork into small pieces, then pour it back into the pot, continue to stew for 20 minutes, remove the cinnamon, tangerine peel and large ingredients in the pot, and slice the eggs.

Step 12: pour the meat and soup on the rice, add eggs and broccoli to serve.

Materials required:

Streaky pork: moderate

Lentinus edodes: right amount

Broccoli: moderate

Cooked eggs: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Tangerine peel: appropriate amount

Large material: moderate amount

Soy sauce: more

Soy sauce: a little, for toning

Cooking wine: moderate

Rock sugar: right amount

Water: moderate

Pepper: right amount

Cinnamon: more

Note: table stewed rice to highlight the cinnamon flavor, so put more cinnamon, salty flavor with soy sauce modulation, no salt.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: spiced

Chinese PinYin : Tai Shi Lu Rou Fan