Table stewed meat rice(zhi xian wei mei tai shi lu rou fan )

Table stewed meat rice

Introduction:

"A spoonful of fresh, juicy and crystal clear marinated meat juice is scooped on the fragrant and soft rice, and a savory marinated egg is added to it. The instant sense of satisfaction is full of the mouth, which makes people want to stop."

Production steps:

Step 1: soak dried mushrooms in warm water and cut into small cubes. Peel and dice red onion. Cut ginger and garlic into small cubes.

Step 2: put the oil on the pot and heat it to 30% heat. Add minced ginger and garlic and diced red onion and fry them slowly until the onion turns golden.

Step 3: filter the onion oil, take the red onion crisp and set it aside.

Step 4: wash and dice pork.

Step 5: put the pot on the fire, heat up the oil, add the diced meat and stir fry until the color changes, then add the rock sugar and stir fry until the color changes.

Step 6: add fragrant leaves, star anise, five spice powder and chili powder.

Step 7: pour in red onion crisp and diced mushrooms and stir well.

Step 8: cook in rice wine, pour in proper amount of soup and bring to a boil.

Step 9: add soy sauce, soy sauce, move to casserole.

Step 10: turn the heat down, cover and simmer for 1 hour.

Step 11: add boiled eggs in the middle, stew until the soup is thick, and the meat is crisp and rotten.

Materials required:

Streaky pork: moderate

Soft ribs: appropriate amount

Red onion: right amount

Dried Lentinus edodes: appropriate amount

Rape: moderate

Boiled eggs: right amount

Soup: 250 ml

Garlic: right amount

Ginger: right amount

Fragrant leaves: 2 pieces

Star anise: 2 capsules

Five spice powder: a little

Chili powder: a little

Rice wine: 4 teaspoons

Rock sugar: 5-6 capsules

Soy sauce: 2 teaspoons

Soy sauce in brown sauce: 1 teaspoon

Note: 1, the method of bittern and sauce is to add a lot of water to make the meat stewed soft and rotten. In the end, the bittern will leave a lot of soup instead of juice. The sauce method is to almost dry the soup, so we should pay attention to the distinction when making it. 2. Scallion crisp can be fried more at a time and refrigerated in a fresh-keeping container, which is used to sprinkle in various dishes to add fragrance.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhi Xian Wei Mei Tai Shi Lu Rou Fan