How to cook the braised pork rice made by Zhang Liang in the Chinese restaurant

1. All pork belly with skin, small dried shallots, star anise, boiled eggs, light soy sauce, dark soy sauce, Shao wine, rock sugar, and tofu Method: 1Cut the pork belly with skin into small pieces, peel and cut the shallots into pieces for later use.

2.Heat the oil in a pan, put in the small shallots in the boiling pot, and remove the oil control after the small shallots are fried until golden brown.

3.Don't pour out the bottom oil in the pan, add the chopped pork belly and stir-fry, stir-fry the excess fat of the pork belly and pour out the oil.

4.Pour an appropriate amount of boiling water into the pot, add small dried shallots, star anise, light soy sauce, dark soy sauce, Shao wine, rock sugar and tofu and stir well, after the water boils, turn down the heat and simmer for about 30-40 minutes. (If you like to eat braised eggs, you can also add boiled eggs to simmer together).

5.Finally, the flavorful braised pork is poured over the hot white rice with the broth, and the fragrant braised pork rice is ready!