My Favorite Dish
Content
My Favorite Dish
The dish’s name: Braised Pork Rice How to make it: Main ingredients: pork belly (cut into strips) pig knuckle spring onion (cut into pieces) ginger (cut into slices) garlic (cut into powder) greaves (from step 2) Seasoning: michiu soy sauce Steps: 1/3 bowl 1/3 bowl dark soy sauce stew powder 1/3 bowl some 600g 600g 3 one 6 1/3 bowl lard
0016213 簡綺良
1 bowl 1/2 bowl 3 spoons 2 600g some
Chinese shallot shrimp (cut into powder) star anise broth (from step 1) pickled melon
1. Boil the pig knuckle (1) Cut it into chunks, and put it in the boiling water to get rid of blood. Then clean it with cold water. (2) After cleaning, put it in the pot with ginger and spring onion. Then cook it until the meat becomes soft. It takes about 40 minutes. (3) Take the pig knuckle out of the pot. Debone it, and then cut it into strips. 2. Prepare the greaves and the Chinese shallot (1) Cut the lard block into pieces. Fry it with weak flame. Then take the greaves out of the pot. (2) Keep one bowl of the lard we fried, and throw others. (3) Use the lard we kept to fry the Chinese shallot. Until it gets brown, take it out. 3. Cook braised pork (1) Stir-fry the garlic powder, add the shrimp powder and the Chinese shallot we fried, and fry them until the smell come out. Then add the pork belly strips, fry until the strips become white and mature. (2) Add the pig knuckle strips, pickled melon pieces, and the seasoning. Fry them until they are mixed. (3) Add the soup from step 1, stew powder, and star anise, and simmer until the meat becomes soft enough. This takes about 1.5 hours. (4) Drip the sauce on the rice. Then we can enjoy it. Why I like this dish: The braised pork rice is a common cheap delicious food in Taiwan. It tastes salty, sometimes a little sweet, and the meat is so soft that it could melt your heart. It is wonderful when the sauce and the rice meet in your mouth. They dance, finally melt into one on your tongue. I enjoy the feeling. I think that’s why I like the dish.
The dish’s name: Braised Pork Rice How to make it: Main ingredients: pork belly (cut into strips) pig knuckle spring onion (cut into pieces) ginger (cut into slices) garlic (cut into powder) greaves (from step 2) Seasoning: michiu soy sauce Steps: 1/3 bowl 1/3 bowl dark soy sauce stew powder 1/3 bowl some 600g 600g 3 one 6 1/3 bowl lard
0016213 簡綺良
1 bowl 1/2 bowl 3 spoons 2 600g some
Chinese shallot shrimp (cut into powder) star anise broth (from step 1) pickled melon
1. Boil the pig knuckle (1) Cut it into chunks, and put it in the boiling water to get rid of blood. Then clean it with cold water. (2) After cleaning, put it in the pot with ginger and spring onion. Then cook it until the meat becomes soft. It takes about 40 minutes. (3) Take the pig knuckle out of the pot. Debone it, and then cut it into strips. 2. Prepare the greaves and the Chinese shallot (1) Cut the lard block into pieces. Fry it with weak flame. Then take the greaves out of the pot. (2) Keep one bowl of the lard we fried, and throw others. (3) Use the lard we kept to fry the Chinese shallot. Until it gets brown, take it out. 3. Cook braised pork (1) Stir-fry the garlic powder, add the shrimp powder and the Chinese shallot we fried, and fry them until the smell come out. Then add the pork belly strips, fry until the strips become white and mature. (2) Add the pig knuckle strips, pickled melon pieces, and the seasoning. Fry them until they are mixed. (3) Add the soup from step 1, stew powder, and star anise, and simmer until the meat becomes soft enough. This takes about 1.5 hours. (4) Drip the sauce on the rice. Then we can enjoy it. Why I like this dish: The braised pork rice is a common cheap delicious food in Taiwan. It tastes salty, sometimes a little sweet, and the meat is so soft that it could melt your heart. It is wonderful when the sauce and the rice meet in your mouth. They dance, finally melt into one on your tongue. I enjoy the feeling. I think that’s why I like the dish.
