台湾卤肉饭 Taiwanese Minced Pork Rice

材料 ：
猪肉1公斤、小葱头600克、清水1公升
调味料 ：
鸡精粉15克、糖50克、酱油130克、胡椒粉5克、黑酱油50克
配料 ：
咸菜适量、糖心蛋1粒、黄瓜片
做法 ：
1. 五花肉洗净，放入沸水川烫熟后切成小丁，放在一边备用。（图1）
2. 小葱头全部切片，取400克放入热油里炸成金黄色备用。（图2-4）
3. 炒锅内倒入适量油，爆香小葱头，紧接放入五花肉丁炒数分钟后加入所有调味料均匀。（图5）
4. 加入炸香的葱头及适量温水，大火煮滚后转小火焖煮30分钟至汁浓稠，完成。（图6-7）
5. 最后盛入米饭，浇上卤肉汁，再摆上切开的糖心蛋，配搭咸菜就可以享用。

INGREDIENTS:
1 kg pork belly, 600g shallot, 1 litre water
SEASONING :
1 ½ tsp chicken granule stock, 50g sugar, 5½ tbsp soy sauce, ½ tsp pepper, 5½ tbsp dark soy sauce
SUB-INGREDIENTS :
Some pickle, 1 soft boiled egg, some slices cucumber
METHOD :
1 Blanch pork belly in boiling water, drain and cut into small pieces, set aside. (pic 1)
2. Slice shallots thinly, take 400g deep fried in hot oil till golden brown. (pic 2-4)
3. Heat some oil in wok, saute remaining shallots till fragrant, add in pork belly and cook for few minutes, toss in al
seasoning, stir well. (pic 5)
4. Add in deep fried shallots and water, bring to boil and simmer with low heat for 30 minutes until sauce get thicker
and glossy, done. (pic 6-7)
5. Pour the mince meat and sauce over the rice, serve together with soft egg and pickled. (pic 8)