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

Taiwan Rice with Stewed Pork

Introduction:

"For authentic, authentic and fragrant Taiwan stewed meat rice, there are three kinds of seasonings that are essential - mushrooms, sea rice and fried shallot crisp! Fried scallion pastry is something that everyone will use, but there are no mushrooms and sea rice in some recipes. No, it doesn't matter. It's delicious, but I always feel that there is something missing, especially the strong, complex and layered flavor in the "restaurant". Add some mushrooms and put some sea rice to match the flavor of fried scallion pastry, and the authentic and authentic flavor suddenly comes out! If the number of times to do more, and a little old marinade, absolutely catch up with any desktop restaurant! The thick and mellow marinade is wrapped with the top quality streaky pork stewed until crisp and melted in the mouth. It is poured on the fragrant glutinous rice with elastic teeth and bright finish. Before it tastes delicious, the saliva has been flowing all over the place

Production steps:

Step 1: main material streaky pork: choose four layers of square streaky pork with skin, that is, one layer of lean meat and one layer of fat meat, preferably large pieces; (with meat skin, stewed out of gum, of course, it's more delicious; if you don't like it, you can also use no meat skin)

Step 2: onion beads, also known as French onion, can not be replaced by ordinary onion;

Step 3: blanch the whole pork in a pot, rinse and clean it up; first slice it into thin slices, then cut it into small pieces for later use;

Step 4: cut off the two ends of the onion beads, peel off the dry skin, cut them into thin slices, put them into a large bowl, add a little dry starch, mix them well, open the onion rings, and shake off the excess starch before putting them into the pot;

Step 5: weigh Shaoxing wine, soy sauce, soy sauce and rock sugar, and reserve them;

Step 6: mince ginger and garlic, wash and mince sea rice after soaking; shred Lentinus edodes after soaking; weigh star anise, cinnamon, Xiangye, Wuxiang powder and pepper.

Step 7: put the cool oil (lard or chicken oil is the most fragrant, salad oil or other edible oil) into the hot pot, put in the onion rings, stir fry and fry them over low heat, and keep turning until the onion is golden and crispy;

Step 8: take out the onion, drain the oil, and crush it into pieces - this is the shallot crisp.

Step 9: leave the bottom oil in the pan, or start another frying pan, add a little cooking oil (the best is fried onion oil), stir fry the minced ginger, garlic and sea rice;

Step 10: add the cut meat, turn to high heat, stir fry until the meat spits oil and the surface is yellowish;

Step 11: cook Shaojiu (or cooking wine) and stir fry evenly;

Step 12: add star anise, cinnamon, fragrant leaves, five spice powder and pepper, stir well;

Step 13: add soy sauce (or soy sauce with soy sauce), stir fry until evenly colored;

Step 14: add shallot pastry;

Step 15: add shredded mushrooms and stir fry evenly;

Step 16: add appropriate amount of hot water, about 2 or 3 cm above the shredded meat, and bring to a boil over high heat;

Step 17: move all the ingredients into the inner pot of "SUPOR fresh breathing IH electric pressure cooker"; if there is "old soup", add it together; No MSG, chicken essence and other flavoring agents are needed!

Step 18: cover the pot, turn on the power and activate the control panel; select: food material selection - meat spareribs; cooking method - stew; default pressure and time; press the "add vegetables halfway" key; press the "start / collect juice and taste" key, and the electric pressure cooker starts cooking;

Step 19: use this time to boil eggs: first boil the water in the pot, put in the eggs at room temperature, turn off the fire immediately, cover and simmer for 15 minutes, then rinse the cold water and peel off the eggshell. At this time, the eggs are not well cooked, and they are soft when peeling, so we should be careful.

Step 20: when the electric pressure cooker cooks for 10 minutes, it prompts to automatically exhaust and add vegetables in the middle; open the lid of the cooker, add eggs and rock sugar;

Step 21: cover the pot, and the electric pressure cooker continues to cook until the end, and the automatic exhaust is completed;

Step 22: turn the "open / close knob" to the "open" position, press the "start / collect juice to improve taste" key, and the big "open" word will appear on the control panel to prompt to open the pot cover; after opening the pot cover, the electric pressure cooker will start to change the heat, collect juice to improve taste, and the default time is 8 minutes; during this time, stir for many times to prevent sticking to the bottom of the pot;

Step 23: collect the juice until the soup is thick. Before eating, skim the oil on the surface of the soup, otherwise it will be very greasy;

Step 24: use the free time of electric pressure cooker to find the vegetables at home: cucumber, carrot, cabbage, rape, etc., blanch them, mix salt, sugar and vinegar to make a sweet and sour vegetable cold dish, match with marinated meat juice, match meat and vegetable, clear mouth and relieve greasiness.

Step 25: of course, don't forget to steam a pot of white rice

Step 26: rub!

Materials required:

Pork with skin: 500g

Rice: right amount

Eggs: 4-6

Ginger: 1 tablespoon

Minced garlic: 1 tablespoon

Haimi: 10g

French onion: 100g

Lard: 300g (actual consumption: 50g)

Dried mushrooms: 2

Soy sauce: 130ml

Shaojiu: 50ml

Star anise: 1 capsule

Cinnamon: 1 Section

Fragrant leaves: 2 pieces

Pepper: 1 / 2 teaspoon

Five spice powder: 1 / 2 teaspoon

Rock sugar: 30g

Note: due to the use of a lot of soy sauce, and the low salt cooking technology of "SUPOR fresh breath IH electric pressure cooker", this marinated meat sauce does not need salt at all!

Production difficulty: simple

Process: brine

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tai Wan Lu Rou Fan