卤肉饭
材料：花肉1公斤去皮切小块、蒜瓣10个切片、葱头仔10个切片、姜4片、小白菜400克、鸡蛋8个
调味料：冰糖60克、盐1/4茶匙、鸡精粉1/2汤匙、酱油2汤匙、蚝油1汤匙半、黑酱油半汤匙、白米酒4汤匙、胡椒粉1/2茶匙、桂皮1个、八角2个、月桂叶1片、水600毫升、马铃薯粉1汤匙勾芡，起锅前再加入2汤匙白米酒
*建议：快锅煮9分钟，普通锅煮1小时半至肉软烂
做法：请观看视频
https://fb.watch/lHFjvzVemB/
#方法若做对成功就绝对
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English translate from google
Braised Pork Rice
Ingredients: 1 kg of pork belly, skin removed and cut into small pieces, 10 cloves of garlic, sliced, 10 shallots, sliced, 4 slices of ginger, 400g of baby bok choy, 8 eggs
Seasoning: 60g of rock sugar, 1/4 teaspoon of salt, 1/2 tablespoon of chicken bouillon powder, 2 tablespoons of soy sauce, 1 and a half tablespoons of oyster sauce, half a tablespoon of dark soy sauce, 4 tablespoons of white rice wine, 1/2 teaspoon of pepper, 1 cinnamon stick, 2 star anise, 1 bay leaf, 600ml of water, 1 tablespoon of potato starch for thickening, and 2 tablespoons of white rice wine before removing from heat.
*Suggestion: Pressure cook for 9 minutes or simmer in a regular pot for 1.5 hours until the meat is tender.
Method please watch video: