Marinated meat rice began in Taiwan, in the local streets and alleys of Taiwan can eat the marinated meat rice, is a specialty of Taiwan's streets, the top dish of cooking. The sauce is the soul of this dish, while simmering for a long time, the pork belly absorbs the essence and aroma of various spices, so that the marinated meat has a special aroma and taste and thus becomes particularly delicious, fresh and not greasy, soft and tender. Cut a brine egg, blanch the greens, scoop a large spoonful of marinade on top of the white rice, pour a little soup, the nutrition is balanced, and it is delicious to stop.
<h1 class="pgc-h-arrow-right" >Next, I will share with you the detailed method of this marinated meat rice:</h1>
Preparation of ingredients
Pork belly 500 grams 7 shiitake mushrooms 1 onion Rice, eggs, green vegetables 30 grams of rock sugar
Rice wine 200 ml light soy sauce 50 ml dark soy sauce 30 ml white pepper, five spice powder a little
Cooking process
1. First, rinse the pork belly and cut into long strips of small pieces 1 cm thick
2. Wash the shiitake mushrooms, onions and greens, cut the shiitake mushrooms into slices and the onions into strips
3. Pour an appropriate amount of water into the steamer, add the eggs to cook, remove the eggs and peel the shells for later
4. Pour an appropriate amount of water into the pot, add a little cooking oil and a little salt, bring to a boil, add green vegetables, cook and put out
5. Heat the pot and pour in the appropriate amount of water, add the pork belly pieces and blanch the water, then put it out and rinse it off
6. Prepare a bowl of sauce, add 200 ml of rice wine, 50 ml of light soy sauce, 30 ml of dark soy sauce, a little five-spice powder and white pepper powder, stir well and set aside
7. Heat the pot, pour in the appropriate amount of cooking oil, add the onion shreds, sauté over low heat until golden brown, chop and set aside
8. Heat the pot, pour a small amount of cooking oil, add the blanched pork belly pieces, sauté until golden brown, forcing out excess oil
9. Then pour out the excess oil in the pot, leave the pork belly pieces in the pot, pour in the prepared sauce, then add the mushrooms and onions, add 30 grams of rock sugar, pour in the appropriate amount of water, the water level and ingredients are flat
10. Bring to a boil over high heat, reduce the heat and simmer for 60 minutes, then add the shelled eggs, then continue to simmer for 30 minutes, and finally collect the juice on high heat to get out of the pot
11. Cut the brine in half and serve with greens, rice, eggs and marinated meat on the plate
<h1 class="pgc-h-arrow-right" > tips:</h1>
(1) After the pork belly pieces are blanched, they should be rinsed with clean water to skim off the foam.
(2) Cook rice while making marinated meat.
(3) Replacing the onion with a red shallot head tastes better and is sautéed in the same way to make a crisp.
(4) When frying pork belly, try to fry the oil, so that the marinade meat will not be greasy.
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