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

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.