Taiwan Rice with Stewed Pork(tai wan lu rou fan )

Taiwan Rice with Stewed Pork

Introduction:

"I always like to eat Taiwan stewed meat rice. I always think that one day I can make it for my family and friends. I tried to make it myself. I didn't expect that my children and husband love it very much. I can't remember how many times I made it. In fact, this kind of rice is very simple and convenient. The main reason is that after the ingredients are fried, it is slowly stewed in a casserole over a low heat. After a while, it will be fragrant all over the room. I make it once a week, marinated meat and eggs, marinated meat and eggs separately in two fresh-keeping boxes, and then steam a large box of rice, all put into the refrigerator, when you want to eat, take it out, lay a layer of rice at the bottom, dig up a few spoonfuls of meat to cover the edge, cut the marinated chicken eggs in half, also put on the rice, steaming, steaming, and then put a little green vegetables, very good "Convenient"

Production steps:

Step 1: a piece of fresh pork, if it's too fat, you can add a large piece of lean meat.

Step 2: the amount of mushrooms depends on the individual taste. I don't like the taste of mushrooms very much, so I put two or three mushrooms in the amount of one kilo of meat each time.

Step 3: onion is best to buy this kind of small red onion. Half a catty of meat will do.

Step 4: 4 when stewing meat, I added some stew ingredients. There are several small bags inside. Generally, a small bag is enough for a kilo of meat.

Step 5: Chop green onion and ginger.

Step 6: Chop mushrooms.

Step 7: chop the onion and set aside.

Step 8: put the meat into the pot and cook for a few minutes. After the blood is blanched, remove it.

Step 9: dice the cooked meat for use.

Step 10: while cooking meat, you can cook several white eggs on another fire. After cooking, shell and set aside.

Step 11: heat up the wok, add a little oil in the wok, add minced ginger and garlic when it is 50% hot, and stir fry until fragrant.

Step 12: pour in chopped onion and fry until golden.

Step 13: pour in the diced meat and stir fry until the meat turns white.

Step 14: add soy sauce, soy sauce, oyster sauce, rock sugar, star anise, cinnamon, pepper, stew, mushrooms and stir fry together.

Step 15: add water, bring to a boil, pour into a casserole, add the boiled eggs, bring to a boil, bring to a minimum, and simmer for one and a half to two hours.

Step 16: if I have time, I can fry vegetables and eat them together in the stewed meat rice. Sometimes I try to save trouble by boiling a small pot of water with a little salt and oil. It's also good to cook vegetables and eat them together in the rice.

Step 17: ha ha, this is the last step. Spread the rice at the bottom of the bowl, dig a few spoonfuls of stewed meat, put it on the side of the rice, cut the stewed eggs on the rice, and then add the vegetables.

Materials required:

Streaky pork: moderate

Lentinus edodes: right amount

Eggs: right amount

Onion: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Rock sugar: right amount

Cinnamon: moderate

Star anise: right amount

Stew: right amount

Salt: right amount

Pepper: right amount

Note: Note: 1 chopped onion to fry until golden, then add diced meat. 2 juice can not be collected too dry, juice into the rice is delicious. I usually don't add salt, because soy sauce, soy sauce and oyster sauce are salty. If I don't think it's enough, I can add salt after stewing the meat for an hour.

Production difficulty: ordinary

Process: casserole

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tai Wan Lu Rou Fan