Rice with Stewed Pork(lu rou fan )

Rice with Stewed Pork

Introduction:

"Today at the beginning of autumn, I made stewed meat rice and pasted it with autumn fat."

Production steps:

Step 1: blanch pork.

Step 2: cut the streaky pork into small pieces.

Step 3: cut the red onion into small pieces.

Step 4: cook the eggs and set aside.

Step 5: heat the frying pan, add the vegetable oil, add the red onion, stir fry slowly, until the water of the red onion is evaporated to dryness and turns golden.

Step 6: take out the red onion crisp and set aside.

Step 7: add the pork and stir fry until the oil comes out.

Step 8: add ginger, garlic, Chinese prickly ash, dry red pepper and continue to stir fry.

Step 9: add soy sauce, soy sauce continue to stir fry.

Step 10: add hot water, cooking wine and rock sugar and stir well.

Step 11: add the boiled and shelled eggs and red onion crisp, bring to a boil over high heat, simmer over low heat for 1.5 hours.

Step 12: add salt and heat to collect the juice.

Step 13: blanch rape.

Step 14: set up the rice, eggs and rape, pour the marinated meat, prepare a drink, and eat (see how much meat my young master poured).

Materials required:

Streaky pork: moderate

Eggs: right amount

Red onion: right amount

Rape: moderate

Salt: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Note: 1, there is no red onion can also be replaced by Yuan onion. 2. When frying red onion crisp, pay attention to the heat, don't fry it. 3. Don't collect the juice too dry during the fire. It's delicious to leave some bibimbap. 4. It's best to use casserole when stewing slowly over low heat. My casserole hasn't been used for a long time. Another thing is to stew directly for less washing. 5. I think it tastes greasy, but my young master says it's delicious.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Rou Fan