Braised Pork and Egg

Name: Braised Pork and Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 24 pieces quail eggs; 20g Vegetable oil; 1 small handful crystal sugar; 20g White wine; Some salt; Several petals garlic; 1 piece ginger; 2 pcs star anise

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Almost everyone likes braised pork. But now they pay special attention to health preservation, not only want to satisfy the appetite, but also do not want to consume too much fat. This sounds contradictory. But as long as the coup of braised pork is mastered, the above two points can be taken into account. In addition, other ingredients can be added to the braised pork, which is more nutritious and edible. Today’s braised pork dish, I put quail eggs, it is really delicious and nutritious, completely eliminating the process of marinating eggs. In addition, quail eggs have a higher cholesterol content, so don't eat too much at one time. "

Ingredients

500g Pork Belly
24 pieces Quail Eggs
20g Vegetable Oil
1 small handful Crystal Sugar
20g White Wine
Some Salt
Several petals Garlic
1 piece Ginger
2 pcs Star Anise

Braised Pork and Egg

1. Clean the pork belly with skin

2. Cut into two cm thick pieces

3. Pour a little oil into the wok and put a small handful of rock sugar

4. Stir-fry caramel color on medium and small fire

5. Pour the pork belly into the pot and stir fry, be sure to heat it to medium to low

6. Stir out the fat in the meat, the excess oil can be discarded, and it can also be used for cooking without wasting

7. Put the star anise, garlic and ginger into the pot and continue to stir fry

8. Pour in the right amount of white wine, white wine is more suitable for this dish than cooking wine

9. Stir-fry evenly, let the wine volatilize and take away the smell of meat

10. Pour hot water along the side of the pot, do not pour it on the meat, so that the caramel color can be well retained on the surface of the meat, and do not turn the meat; cover and simmer for 30 minutes

11. Quail eggs cooked and peeled

12. Pour the quail eggs into the pot, add a little salt, mix well, continue to simmer for about 30 minutes

13. Collect the juice, leave a small amount of soup, attached to the surface of the meat and quail eggs, it looks good and has a taste

14. Golden red color, so attractive

15. So fragrant

Tips:
The braised pork did not put a drop of soy sauce in the whole process, it was completely fried in sugar color, so when pouring hot water, do not pour the water on the meat, pour it along the side of the pot, and do not turn the meat; put it after the salt, so that Conducive to the maturation of the meat; the coup to make braised pork non-greasy is to stir out the excess fat in the meat and then pour it out, so that it is not greasy and not greasy, and the meat is very biting and very rotten. .