Rice with Stewed Pork
Introduction:
"After stewing, the thin pork is fragrant but not woody, and the fat meat melts at the entrance, so the strong fragrance can't be stopped."
Production steps:
Step 1: 1. Dice the meat, slice the red onion, dice the mushrooms, soak the shrimps in water and drain.
Step 2: 2. Mix red onion with cornmeal.
Step 3: 3. Deep fry into golden onion crisp, and take it up for standby.
Step 4: 4. With the oil in the pan, add shrimps, garlic and ginger slices and saute until fragrant.
Step 5: 5. Stir fry the meat and mushrooms.
Step 6: 6. Stir fry until oil comes out.
Step 7: 8. Add onion crisp, salt, rock sugar, soy sauce, soy sauce, rice wine, mix well.
Step 8: 9. The color is light, so you should add some old style.
Step 9: 9. Pour into the skillet, add water to the skillet until it is 1-2cm below the meat, roll over high heat, simmer slowly over low heat for about 2 hours until the crisp juice is thick.
Step 10: 10. Pour the meat and juice on the rice noodles, add some vegetables and start!
Materials required:
Streaky pork: moderate
Red onion: right amount
Lentinus edodes: right amount
Shrimp: right amount
Garlic: right amount
Ginger slices: right amount
Soy sauce: moderate
Old style: moderate
Rice wine: moderate
Salt: right amount
Five spice powder: appropriate amount
Rock sugar: right amount
Raw powder: appropriate amount
Note: because it's a mouthful of meat, it's rotten when stewed in a pressure cooker. It's better to stew slowly in a tile pot.
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Lu Rou Fan
Rice with Stewed Pork
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