Ingredients:
Pork lard 2 tbsp, dried shiitake 5, minced pork shoulder 600 g
Rice wine 2 tbsp, fine rock sugar 2 tbsp, soy sauce 120 g
Water 600 g, Cheng Chi fried shallots 120 g, white pepper 1/2 tsp
Method:
1. Soak the shiitake until soft, remove the stems and cut into slices or small dice.
2. Heat the lard in a pan and stir the shiitake briefly, then add the pork and keep stirring. Add the rice wine,
then the rock sugar and soy sauce, and keep going until the meat and soy sauce fill the kitchen.
3. Either move everything to a braising pot or carry on in the same pan: add the water and bring to the boil,
then add the fried shallots and white pepper, turn the heat down and simmer for about an hour.
Spoon it over white rice and that is shiitake braised pork rice.
Step by step:
1. Soak the shiitake until soft, remove the stems and cut into slices or small dice. (Below we have diced them.)
2. Heat the lard in a pan and stir the shiitake briefly, then add the pork and keep stirring. Add the rice wine,
add the minced pork and keep stirring,
add the rice wine and stir,
add the rock sugar and stir briefly,
add the soy sauce and keep stirring,
until the meat and soy sauce fill the kitchen.
Either move everything to a braising pot or carry on in the same pan: add the water and bring to the boil,
then add the fried shallots and white pepper,
turn the heat down and simmer for about an hour.
Lift the lid, and there it is.