shiitake (Lentinus edodes), an edible mushroom
|1 small piece|
|Five pieces thick.|
dark soy sauce
light soy sauce
How to make Taiwanese marinated rice that’s better than a restaurant.
Prepare the ingredients as pictured, I actually had two pieces of meat, and one piece that didn’t make it into the picture.
Deep fry or sauté onions in a pan.
Serve the onions until golden brown.
Add diced meat in oil, fry for a while, then add diced mushrooms.
Add the soy sauce and 2 tablespoons of dark soy sauce.
Then I switched to a different pan, this one is a micro-pressure cooker, which is actually faster, same as a wok, but it simmers a little longer, and puts in boiling water. Put in a small piece of sugar and star anise. 2 slices of fragrant leaves and cook.
Boil for about 20 minutes and add the boiled and peeled eggs… cooked eggs! Don’t throw it in at the beginning and cook it until it cracks.
Hold the floating end, pull out the rotten shallots, because the shallots tied the buckle, can be pulled out, micro-pressure pan I cooked about 55 minutes, I think the wok to cook longer, you can always taste to see the status, and seasoning mention, light soy sauce, dark soy sauce, sugar, taste, add at any time, do not just taste the meat, soup should also be tasted!
Out of the pot and onto the plate, in its final state, the onions were completely melted in the soup, the mushrooms were completely inedible, it was all meaty!
It’s super tasty, better than the ones you get outside.