Rice with Stewed Pork, Taiwan Style

Rice with Stewed Pork, Taiwan Style

Introduction:

Production steps:

Step 1: put a little cooking oil into the pot, saute the chopped onion.

Step 2: add minced pork plums and stir fry until the minced pork is discolored and dispersed.

Step 3: add soy sauce, stir evenly, adjust the color.

Step 4: put in the clean pork skin.

Step 5: add water without minced meat.

Step 6: add five spice powder.

Step 7: add white pepper.

Step 8: add rock sugar.

Step 9: add rice wine.

Step 10: add salt and adjust the taste.

Step 11: add the boiled and peeled eggs.

Step 12: cover the pot and cook slowly over low heat until the skin softens. (turn the pan several times to prevent sticking)

Materials required:

Pork plums: 1000g

Pork skin: 400g

Onion: 300g

Donggu soy sauce: 150g

Water: 800g

Five spice powder: 5g

White pepper: 1.5g

Rock sugar: 15g

Rice wine: 100g

Salt: 13g

Boiled peeled eggs: appropriate amount

Edible oil: right amount

Rice: right amount

Rape: moderate

Wolfberry: moderate

Note: pork skin processing method: put the washed pork skin into the pot, add water and proper amount of cooking wine and salt water, boil for 15 minutes after skimming the foam. After the skin is cooked, use a knife to remove the remaining fat on the skin, and then cut into shreds.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: salty and fresh