【1mintips】你一定要學的滷肉飯Braised Pork over Rice

【1mintips】你一定要學的滷肉飯Braised Pork over Rice


Slice up the shallots Put 500cc of salad oil into a wok, add in the shallots fry them until they are golden brown then remove and let drain. Fill a pot with water (about 1500cc,) after bringing to a boil put in the pork belly and pork rinds Adding in pork rinds adds gelatin, improving the taste and texture. cook for 25 minutes. Afterwards take them out and rinse them off. Cut the pork belly and rind into small cubes Pour a little oil into a heated wok, add the chopped garlic and stir-fry add the ground shoulder meat and stir-fry until it becomes white and loose add the pork belly and saute while mixing it in well add the Shaoxing rice wine, soy sauce into the wok and stir it well Pour in the boiled broth, shallots, crisp pork rinds Using boiled pork increases the meat broth’s aroma. add five-spice powder Let simmer for 20 minutes until the broth thickens

21 thoughts on “【1mintips】你一定要學的滷肉飯Braised Pork over Rice”

  1. could you include an english translation on the description please, i would really love to be able to cook this looks so yummy!

  2. 鹵肉飯開始由來是豬的放棄雜肉。我們叫針板屎,鹵水食物是可以常放不易變壞易做.一鍋熟就搞掂。

  3. 煮肉水通常都是把豬肉煮出的浮末雜質去掉 應該放棄掉煮肉水 肉煮過拿出來後用水稍微沖洗才對

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