Rice with Stewed Pork

Rice with Stewed Pork

Introduction:

"After stewing, the thin pork is fragrant but not woody, and the fat meat melts at the entrance, so the strong fragrance can't be stopped."

Production steps:

Step 1: 1. Dice the meat, slice the red onion, dice the mushrooms, soak the shrimps in water and drain.

Step 2: 2. Mix red onion with cornmeal.

Step 3: 3. Deep fry into golden onion crisp, and take it up for standby.

Step 4: 4. With the oil in the pan, add shrimps, garlic and ginger slices and saute until fragrant.

Step 5: 5. Stir fry the meat and mushrooms.

Step 6: 6. Stir fry until oil comes out.

Step 7: 8. Add onion crisp, salt, rock sugar, soy sauce, soy sauce, rice wine, mix well.

Step 8: 9. The color is light, so you should add some old style.

Step 9: 9. Pour into the skillet, add water to the skillet until it is 1-2cm below the meat, roll over high heat, simmer slowly over low heat for about 2 hours until the crisp juice is thick.

Step 10: 10. Pour the meat and juice on the rice noodles, add some vegetables and start!

Materials required:

Streaky pork: moderate

Red onion: right amount

Lentinus edodes: right amount

Shrimp: right amount

Garlic: right amount

Ginger slices: right amount

Soy sauce: moderate

Old style: moderate

Rice wine: moderate

Salt: right amount

Five spice powder: appropriate amount

Rock sugar: right amount

Raw powder: appropriate amount

Note: because it's a mouthful of meat, it's rotten when stewed in a pressure cooker. It's better to stew slowly in a tile pot.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh