How to make braised pork rice

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  1.It only takes 3 minutes to solve it, haha

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  2.Soak the mushrooms and boil the eggs in advance.Cut the onions into shreds, wash and drain, sprinkle with appropriate amount of cornstarch and mix well.

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  3. Pour oil (a little more) into the pot and heat it up.Add the onions and fry slowly over medium-low heat.

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  4. Fry until golden brown, remove and drain, then crush a little with the bottom of a spoon.Reserve the scallion oil.

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  5. Cut pork belly or front leg meat into finger-width strips.Wash it.

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  6. Remove from the water and set aside for later use

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  7. Dice the soaked mushrooms in advance and mince the ginger and garlic.

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  8. I don’t have a rice cooker for casserole at home.I poured the oil for frying the onions just now.Add shiitake mushrooms, meat segments, minced ginger and garlic, star anise, rock sugar, light soy sauce, dark soy sauce, and warm water in order, and stir.

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  9.Add the boiled and peeled eggs.Press the cook button to cook for about 50 minutes to an hour.

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  10.After half an hour, change the direction of the eggs and continue braising them.

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  11. Take advantage of this time to blanch the cabbage.

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  12. Check the pot at forty or fifty minutes.When the juice is almost there, open the lid and cook for two or three minutes.Minutes to collect juice.Plate rice, green vegetables, sliced ​​braised eggs, top with braised pork, add some sushi and radish side dishes to match, and it's done.

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  13.Picture of the finished product - the casserole also looks good on the plate



14. Eat it with preserved egg tofu and tomato egg soup, which is refreshing and relieves greasiness.