Trembling Pork Belly Over Rice, Let's Make a Pot of Taiwanese Braised Pork Rice for the Family

Ingredients:
1. Pork belly: 1000g
2. Pork skin: 200-300g
3. Small round onions: 6-8 bulbs
4. Minced garlic
5. Shallots: 100g
6. Dried shiitake mushrooms: 50-80g
7. Eggs: several
8. Ginger, salt, dark soy sauce, rock sugar, light soy sauce, oyster sauce, white pepper powder, yellow wine (800g), bay leaves, star anise, peppercorns, vegetable oil
Instructions:
1. Cut the pork belly into 1cm-long strips. Boil water and blanch the pork skin for 20 minutes (add a little wine, peppercorns, ginger), then cut it into 1cm square pieces.
2. Soak the dried shiitake mushrooms until soft, then cut them into 2cm square pieces, removing the stems.
3. Slice the small round onions into strips. Peel and halve the shallots.
4. Soak the yellow wine with bay leaves and peppercorns for at least two hours.
5. Place the eggs in cold water, bring to a boil, then simmer for a few minutes over low heat. Once cooked, cool them, peel, and set aside.
6. In a pan, add a little oil, and when the oil is half hot, add the pork belly and 2 star anise. Stir-fry over medium heat until the pork releases oil, remove any off-flavors, then remove the meat.
7. Do not discard the oil in the pan, add the shallots and 1/3 of the shallots, and onions. When the onions are charred, remove and set aside.
8. Add the remaining shallots to the pan, stir-fry over high heat until soft, then add the pork belly, pork skin, and mushrooms. Add dark soy sauce, rock sugar (30g-50g), light soy sauce, oyster sauce, white pepper powder. Gradually add the soaked yellow wine.
9. When the pan boils, pour in the pre-fried shallots, you can add a little salt. Place the eggs in the pot. Cover and simmer over low heat or bake in the oven at 150°C for 80-90 minutes.
【Chinese delicious food】【Chinese food adventure】【why Chinese eat everything】【Chinese cooking】

[@60606ify]

紅蔥頭都煸到黑掉了，會有苦味 正常是紅蔥頭煸到淺淺金黃色的時候要趕緊撈出而不是開大火… 撈出來的時候還是會有餘溫讓他變金黃色～

[@dachui1980]

非常感谢您这么仔细看我的视频。锅中的黑渣主要是煸肉留下的，小红葱到深棕色就捞出了。比起传统技法确实深了些，我是借鉴了中亚国家做羊肉抓饭的技法，洋葱焦化的程度深一些。当然卤肉饭这集是我早期视频，拍摄有不成熟的地方，感谢赐教！