Teach you how to make braised pork rice, the steps are detailed, the entrance is smooth and tender, delicious and not greasy, and you can make it at home

Braised pork rice is a traditional delicacy in the Jiangnan region. The braised pork in the braised pork rice tastes fat but not greasy, sweet and salty, fragrant and overflowing, and is paired with green vegetables, braised eggs and rice, which is the temptation of food.

Today I will share with you the method of braised pork rice, the steps are detailed, the entrance is smooth and tender, and my children will eat it every few days.

【Ingredients Required】

Pork belly, onion, ginger, garlic, dried chili, light soy sauce, dark soy sauce, cooking wine, rock sugar, boiled egg/quail egg, greens, lettuce, carrots, vegetable oil, etc.

【How to do it】

Step 1: Cut the pork belly into cubes about 1 cm in size. Diligent people can put cold water into the pot, boil the meat for 2-3 minutes to control the water and remove it, and the blanched meat will have few impurities when stewing.

The second step, heat the pot, pour an appropriate amount of cooking oil, half a small onion, change the knife to cut into onion strips, put it in the pot over low heat and stir-fry slowly, fry until the onion strips change color, you can use chopsticks to pick out the onion. What needs to be said here is that the step of delicious braised pork rice is the key, you need to fry the scallion oil, and the excellent onion is not lost, and it will be of great use later.

Step 3: Pour in the pork belly pieces and slowly stir-fry over medium and low heat to color the surface. At this time, the fat in the pork belly also leached out a lot, and friends who don't like to eat too much oil can put some oil out.

Fourth, you can add 2-3 slices of ginger, 2-3 cloves of garlic, 1 star anise and dried chili pepper to continue stir-frying. Slightly pat the garlic with a knife to release the garlic fragrance.

Step 5: After the garlic flavor is stir-fried, we start to season, release 3 spoons of soy sauce, an appropriate amount of rock sugar (1.5 spoons of white sugar), 1 spoon of dark soy sauce, and 1 spoon of cooking wine and stir-fry evenly.

Step 6: Heat the water directly in the pot, the amount of water can be concealed from the meat, and then put the boiled and peeled eggs/quail eggs into the pot, bring to a boil over high heat and turn to medium-low heat, cover the pot and simmer for 20-30 minutes.

The seventh step, when it is time to stew the meat, we put the greens, lettuce, and carrots into the pot and blanch them in water.

Step 8: After the meat is stewed and soft, we taste the taste of the soup and increase the salt as appropriate. Finally, put out the braised eggs, put the scorched onion strips into the pot, and collect the soup on high heat, don't collect the soup too dry, and keep some that can be mixed with rice to eat, which is very good. If the burnt onion strips can finally increase the flavor of the shallots in the marinade, this is the same as the scallion oil noodles.

Finished product:

【Cooking Tips】

1. Stir-fry the onion to extract the scallion oil, then slowly stir-fry the pork belly, this step is the key to the deliciousness of the braised meat.

2. The side dishes can be adjusted according to your preferences, I personally prefer the combination of Shanghai greens, lettuce and radish.

3. When stewing braised pork, you can cut some diced shiitake mushrooms and put them in the pot, which tastes good.