Beier's Face-saving Banquet Dishes [pork Belly Stuffed with Salted Egg Yolk]

Name: Beier's Face-saving Banquet Dishes [pork Belly Stuffed with Salted Egg Yolk]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly tip; 6 Salted egg yolk; Some Marinade juice; Some water; Some toothpick

by Delicious in the cloud

4.8 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

2

This salted egg yolk stuffed pork belly has a fresh and salty taste in the hotel a few times. I like it. Today I was planning to cook a pot of peppery pork belly soup to warm the stomach, so I took the tip of the pork belly and pressed it in the hotel. I fumbled and made this salted egg yolk stuffed pork belly
After LG ate it, he said that if this dish is used for banquets, it must be very face-to-face. . . . . . "

Ingredients

Beier's Face-saving Banquet Dishes [pork Belly Stuffed with Salted Egg Yolk]

1. Prepare 6 salted egg yolks.

2. The pork belly is processed and washed and only the tip part of the pork belly is taken.

3. Steam the salted egg yolk in the steamer.

4. After being steamed, crushed for later use.

5. Use a toothpick to seal the bottom tip of the pork belly.

6. Then use a spoon to stuff the crushed egg yolk into the tip of the belly.

7. Press lightly and firmly.

8. Finally, it was sealed with more than ten toothpicks.

9. Fill a deep pot with water and add the right amount of brine juice. Put in the sealed pork belly tip and bring to a boil. Turn to medium and low heat and simmer for 40 minutes. Turn off the heat and continue to marinate for 20 minutes.

10. Cut into slices and serve on a plate.

Tips:
a. The ratio of brine juice to water is 1:2, (do not adjust the taste too strong because the egg yolk is salty)

b. It's best to eat when it is slightly cold and cut open.

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