How to make Taiwanese braised pork rice

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  1. Slice the shallots.

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  2. Heat oil over low heat, fry shallots until crispy, set aside.

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  3. Boil the dried mushrooms with boiling water, wash and cut into cubes.

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  4. Put the pork belly in cold water, boil the water, skim off the foam and cook for 10 minutes, take it out Let cool.

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  5. Boil the eggs, peel them, and add them with soy sauce and garlic (beat them loosely) Soak the meat in soup and set aside.

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  6. Cut the cooked pork belly into thin strips.

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  7. Heat the pan over low heat, add an appropriate amount of oil for frying the shallots, and stir-fry the pork belly To spit out the oil, if you think there is too much oil, you can pour out some of the oil.

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  8.Add dark soy sauce and stir-fry until coloured.

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  9.Add shallot crisps, rock sugar, star anise and diced mushrooms.

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  10.Put the soaked eggs into the pot together with the juice.

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  11.Add rice wine, add some boiling water to cover the meat, and bring to a boil over high heat.

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  12. Cover and simmer over low heat for 30 minutes to collect the juice.

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  13. Take a suitable bowl and fill it with rice, put some braised pork on it and pour some gravy on it, and cut it into pieces Place half a braised egg on top of two cooked vegetable cores and it's ready to serve.

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  14.Look at the closer picture.