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

Taiwan Rice with Stewed Pork

Introduction:

"That's right. I don't know what kind of stewed meat rice Taiwanese eat. I've never been to Taiwan, and I've never eaten stewed meat rice made by Taiwanese. That's what my family does. It's very delicious. It's not recommended to choose too thin meat. After blanching and frying for a long time, the fat meat has consumed all the oil, and the taste is not greasy at all. Soup should not be too much, to stew until the soup is thick, wrapped in minced meat. Shrimp skin and onion crisp are the key. They can't be less. There is an old saying in Beijing Tongrentang pharmaceutical factory: Although the processing is complicated, you don't dare to save labor; although the taste is expensive, you don't dare to reduce material resources. In my opinion, this sentence is also applicable to cooking! After nearly two hours of slow stewing over low heat, each piece of minced green onion is fried until golden and crisp

Production steps:

Materials required:

Rice: right amount

Streaky pork: moderate

Lentinus edodes: right amount

Red onion: right amount

Rape: moderate

Eggs: right amount

Ginger: right amount

Garlic: right amount

Dried shrimps: right amount

Fragrant leaves: appropriate amount

Large material: moderate amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Rock sugar: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tai Wan Lu Rou Fan