Braised Pork Knuckles with Quail Eggs
1.
Prepare the ingredients, peel the ginger and garlic separately, slice or smash them
2.
Wash the pig's hands, boil for 15 minutes in a pot, remove, rinse with running water, and drain
3.
The quail eggs are cooked and peeled and set aside. Pour the oil in a hot pan, add garlic cloves and ginger slices to fragrant
4.
Pour in pork knuckles, stir fry for a while, pour in southern milk
5.
Pour in rock sugar, cooking wine, and add Yixian original soy sauce, stir well
6.
Add abalone juice, dark soy sauce, and a little salt to stir-fry until it is fragrant. Add about 1000 grams of water, mix well, cover the pot, and simmer for 30 minutes on high heat
7.
Boil until a little bit of soup remains, add quail eggs and mix well, continue to simmer until the soup is dry, set it up
Tips:
Tips for food:
1. Pork knuckles are blanched in water and then stir-fried to remove excess oil and impurities.
2. Don't put the quail eggs in the pot too early, they will rot into a ball after cooking for a long time, which will affect your appetite.
3. The amount of water is increased or decreased according to the actual situation. If you use a pressure cooker for cooking, about 300 grams of water is enough.