How to make pork rice, a classic recipe for pork rice bowl?

If you do it yourself, it's very troublesome, if you are in Shandong, it is easy to find a hotel that does this, of course, Jining is the most authentic. Here's what I did from the internet:

It must be tender and thin pork belly; The main and ingredients must also be made separately and cannot be confused; When cooking, you must use a deep sand jar made in Yixing, Jiangsu, and you can't use metal utensils. Dry rice must also use round-headed rice from Wuxi; Sieve before using it, there is no debris, and all half of the grain is removed; Dry rice must be steamed thoroughly and water must be used in moderation. When cooking the meat, the strips of meat, gluten, peeled and boiled eggs, pampa choy or diced bamboo shoots and seasonings are cooked in one dish and the rice is cooked in another.

1. Shred the onion, cut the mushrooms into small slices for later use, the pork is too big so fry first.

2. Take the remaining gravy directly and fry half of the onion, then put in the sauce: soy sauce, sugar, a little vinegar and garlic paste, and add the remaining Xiuzhen mushrooms from the refrigerator.

3. After the onion and pocket mushrooms are boiled until soft, pour down the meat slices, and then add the other half of the onion.

4. Steam the eggs at the remaining temperature and put them on top of the rice.

Ingredients: 1 onion, 1 plate of pork and plum blossom slices (can be cut into smaller pieces), 4 eggs (beaten), appropriate amount of chopped green onion, 2 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of rice wine, appropriate amount of salt, 1 teaspoon of rock sugar, 2 bowls of water.

Method: Put a little oil in a hot pan, add the onion and stir-fry until fragrant.

Add all seasonings and bring to a boil.

Add the pork slices and cook until bloodless.

Add chopped green onion to the egg mixture, mix well, and pour evenly into the pot (boil without turning to let the egg form).

Gently turn the eggs to heat up completely and remove from heat.

When you want to eat, it is done by pouring it over the rice.

Dried pork rice is a traditional specialty of Jining City, Shandong Province. The pork is carefully cooked with charcoal simmering with the traditional pork belly or tenderloin with the traditional Chinese traditional sand pork, the pork is red and bright, the taste is crispy, refreshing, fat but not greasy, and the eaters feel full of fragrance.

The dry rice is made of local high-quality 501 rice in Jining, Shandong Province, steamed on a bamboo steamer, the rice grains are crystal clear, like pearls, and the taste is fragrant and sweet.

Historical origins. 甏: A vessel for holding food. Meat:

As the name suggests, cooked meat is served with a rein. The origin of the meat can be traced back to the eve of liberation at the earliest, when the operators walked the streets and alleys with the food on the flat shoulder, one end picked the charcoal stove, the other picked the rice, and placed it on the charcoal stove, this method can save the charcoal fire, and make the meat eat a different flavor. After liberation, with the gradual improvement of living standards, Yong gradually moved away from people's lives and was replaced by iron pots and stainless steel pots, but the name of Yong meat has been used to this day.

Now the dried pork rice has not only been limited to only the meat, but also added several special dishes: "gluten meatballs", "meat rolls", "tofu blocks", "eggs", "kelp" and so on, which not only enriches the development of the dried pork rice, but also more adapted to the eating habits of modern people, but the "meat" on it, "gluten meatballs", "meat rolls" and so on are indispensable dishes for eating dried pork rice.

"Meat": The large piece is a significant feature, the meat is fat but not greasy, although the taste is simple and beautiful, it seems to be a refreshing and overwhelmed all the fancy feeling. "Gluten meatballs":

The meat is tightly wrapped in gluten and handmade, and the gluten and meat give a comfortable taste. The minced meat is carefully prepared and has its own fragrance, making it a very popular dish. "Meat rolls":

Made from tofu skin rolls, this product not only has the characteristics of beautiful taste and good taste, but also has rich nutritional value. In addition, there are "eggs", "shredded tofu", "tofu cubes", "four happy meatballs", etc., all of which are heated in an old soup with boiled meat, and they interact with each other to create a unique taste that is very different from eating separately. Today, with the collection of various delicacies, the dried pork rice is still loved by the vast majority of Jining people, and the dried pork rice has also been continuously developed and expanded, and has now become the leading specialty of Jining.

Ingredients: 500g pork belly, 100g soybean oil skin, 50g fried tofu bubble, 100g gluten roll

Excipients: Appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of grass fruit, appropriate amount of ginger, appropriate amount of sand kernels, appropriate amount of nutmeg, appropriate amount of angelica, appropriate amount of ginger, appropriate amount of refined salt, appropriate amount of soy sauce.

Step 1Choose the pork belly with seven lean and three fat, cut the pork belly into large sections and put it in a pot of boiling water, blanch the water to remove the blood foam.

2.Cool the blanched pork belly and cut it into 10 cm long and 5 mm thick slices with a knife.

3.Put the ingredients in the casserole, and when the water is hot, add the sliced pork belly.

4.After boiling over high heat, add soy sauce and refined salt, and simmer for an hour on low heat.

5.Use a knife to cut the fresh oil skin to the desired size, take an appropriate amount of seasoned meat filling, and spread it on the wide side of the cut soybean oil skin and roll it up vigorously.

6.Wipe the tip of the oily skin with egg mixture and seal.

7.Sit oil in the pot, put the oil into the tip of the roll after the oil is hot, and fry it until golden brown.

8.Use chopsticks to make a hole in the fried tofu bubble, slowly stuff the adjusted pork belly filling, and seal it with egg liquid when it is ready.

9.Sit oil in a pot, put in the tofu bubble after the oil is hot, and fry it slightly.

10.Put the processed side dishes into the casserole where the meat is boiled and simmer for 1 hour. The side dishes are heated in an old soup containing boiled meat, and they influence each other, complementing each other to form a single whole, and the taste is unique.

Ingredients for meat stewed rice.

Meat 1 piece. 1 potato.

Onion 1 pc.

Rice 1 pot.

Salt soy sauce. Cooking wine starch.

Clear Water steps.

1. Cut the meat into small pieces, add an appropriate amount of cooking wine and starch to grasp well and set aside, and cut the onions and potatoes into cubes;

2. Put an appropriate amount of oil in the pot, pour down the meat pieces and fry until they change color, then set aside;

3. Pour in the diced onion and stir-fry;

4. Stir-fry for about 15 minutes until it changes color and shrinks significantly;

5. Add diced potatoes and fried meat;

6. Stir-fry slightly and add soy sauce;

7. Stir-fry evenly and add an appropriate amount of salt;

8. Add the washed rice;

9. Stir well; 10. Pour it into the rice cooker and flatten it;

11. Add water, slightly above the ingredients;

12. Start the cooking program and finish.

The scorching summer is coming, and I am not happy to cook at home, and I am afraid that it will be unhygienic when ordering takeout. Today I would like to introduce you to a lazy recipe, braised pork belly rice, simple and delicious.

The essence of this dish is that the fragrant rice absorbs the juice of the pork belly, making the white rice more fragrant and flavorful. The original pork belly, dipped in the sauce, is simply delicious.

Here's how to make this dish.

Ingredients: 5 cups white rice, 5 cups water, 600g pork belly, 10g ginger slices, 1 tablespoon rice wine.

Method: Step 1: Wash the rice and meat first. Pour rice and water into the rice cooker, about 5 cups each. The amount is the same as when cooking rice.

Step 2: Place the pork belly on top of the rice and top with a few slices of ginger.

Step 3: Cover the pot, preferably with a pressure cooker, as the cooked rice is more elastic.

Step 4: Cook for about 15 minutes and the rice and meat should be cooked. If it's a regular rice cooker, just wait until the rice cooking button jumps up.

Step 5: Remove the pork belly from the plate.

Step 6: Serve out the rice, as the rice absorbs the juice of the pork belly and has a better taste.

Step 7: With soy sauce and garlic sauce and sauce, a lazy pork belly stew is complete.

The pork belly with the sauce tastes so delicious that your saliva is about to run down.

If you like this lazy pork belly stew, hurry up and learn how to make it.

Very simple big meat, with white rice is super delicious, and the pork belly is cut into thick slices that the husband at home particularly likes.

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Cook for 10 minutes.

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Prepare all the materials.

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Melt the sugar in a pan and add the meat to color.

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Put all the ingredients in the rice cooker.

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To add soy sauce, please click to enter **Description.

Cook the wine and simmer in the rice cooker for more than an hour.

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It is fragrant, and the meat is soft and glutinous and not greasy.

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The gentleman said it was so delicious, haha