Stewed pork rice with mushrooms

Stewed pork rice with mushrooms

Introduction:

Production steps:

Step 1: peel and slice the red onion.

Step 2: mix red onion slices with a little dry starch.

Step 3: heat the oil in the pan, add red onion slices and fry.

Step 4: take out the red onion and filter the oil.

Step 5: cut pig skin and pork into 1cm cubes.

Step 6: put a little oil in the pot, wet the pot, add pork and boil out the oil.

Step 7: add pig skin and saute until fragrant.

Step 8: add ginger, garlic and spices to stir fry until fragrant.

Step 9: add soy sauce, white pepper, cooking wine and soup, bring to a boil over high heat and simmer over low heat for half an hour.

Step 10: cut mushrooms into 1cm cubes.

Step 11: put the mushrooms into the pot and cook for another 15 minutes to add the sauce.

Step 12: put the rice into a bowl, pour the mushroom marinated meat sauce, sprinkle with white sesame, and serve with marinated eggs and vegetables.

Materials required:

Pork: 350g

Pigskin: 150g

Mushroom: 10

Red onion: 50g

Vegetables: moderate

Eggs: right amount

White Sesame: right amount

Soy sauce: 20ml

Cooking wine: 15ml

Star anise: 3

Fragrant leaves: 2 pieces

Sannai: 2

Cinnamon: 1 bar

Caokuo: 1

Cloves: 2

White pepper: 3 G

Salt: right amount

Starch: right amount

Note: 1. Can match some hot vegetables, put a boiled egg and mushroom marinated meat cooked together, after marinated, shell and cut in half. 2. The best ratio of pigskin to pork is 3:7. 3. If soy sauce paste can be used instead of soy sauce, the taste will be stronger. 4. Red onion can also be directly put into the pot without frying, and fried with pork; if there is no red onion, you can use onion instead.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh