Taiwanese Braised Pork/台湾卤肉饭

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10 servings $0.90 per serving

Ingredients:

Lean pork 270g

Pork belly 420g

Medium size dried mushroom 100g

Braised firm bean curd 200g

Hard boiling egg 4

Big size Shallot 8 cloves (finely chopped)

Garlic 2 cloves

Star Anise 3 pieces

Ginger 10g

Light soy sauce 1/3 cup

Oyster sauce 2 tbsps

Dark soy sauce 2tbsp

Rock sugar 35g

Five spice powder 2tsps

Oil 1 and 1/3 cups

Hot water 3 and ½ cups

Direction:

Add oil and shallot in a small cooking pan and cook with medium low heat until shallot is lightly golden brown (don’t overcook it, when it is light brown it is ready), use a strainer to get the shallot out of oil (save the shallot oil for other cooks)

Cut pork belly into really thin strips.

Cut lean pork into really fine dices.

Slice ginger and garlic

Soak dried mushroom in water for at least 1 hour until it is softened, then slice them thin too.

Add the pork belly to a pan and pan fried for 6-7 minutes until lightly golden brown, stir constantly.

Add lean pork, mushroom, ginger and garlic to it and continue to cook for 5 more minutes.

Add fried shallot and mix well with other ingredients.

Add hot water, egg and the rest of ingredients and bring to boil.

Pour everything to a slow cooker and cook for 4-5 hours

 

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10份每份0.90 美元

材料:

瘦肉270克

猪五花肉420克

中号干香菇100克

香干200克

水煮蛋4个

大个红葱头8粒 (切小颗粒)

大蒜2粒

八角3粒

姜10克

生抽1/3 杯

蚝油2汤匙

老抽2汤匙

冰糖35克

五香粉2茶匙

油1又1/3  杯子

热水3½杯

做法:

在小锅里加油和红葱头, 用中火煮直到葱变淡金黄色 (不要炸过头), 用漏勺把葱酥过滤出来 (保存葱油煮其他的东西)

把五花肉切成细丝。

把瘦肉切成非常细的丁。

姜蒜切片

将干香菇浸泡在水中至少1小时, 直到软化, 然后切成薄片。

将五花肉放入锅中, 煎6-7 分钟至淡黄色, 不断搅拌。

加瘦肉, 蘑菇, 姜和大蒜, 并继续炒煮5分钟。

加入炸好的红葱头,与其他配料拌匀。

加热水, 鸡蛋和其他剩下的材料, 并煮开。

把所有的东西倒入一个慢炖锅里煮4-5 小时。

加在面条上也一样好吃哦!

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