Braised Pork with Cuttlefish and Quail Eggs

Name: Braised Pork with Cuttlefish and Quail Eggs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some quail eggs; 1 piece Dried cuttlefish; Some ginger; Some Cooking Wine; Some Soy sauce; Some crystal sugar; Some pepper; Some star anise

by Yueyue Yushi

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today’s braised pork with some dried cuttlefish and quail eggs has multiple textures and a good taste.
The following knowledge comes from the Internet:
Nutritional value Dried cuttlefish contains protein, carbohydrates, a variety of vitamins and minerals such as calcium, phosphorus, iron; dried cuttlefish has the effects of strengthening yang, strengthening blood, nourishing the kidney, strengthening the stomach and regulating qi; women in the menstrual, pregnancy, childbirth, and milk stages Eating is very beneficial. It can nourish blood, relieve menstruation, fetus, promote labor, stop bleeding, and promote lactation. "

Ingredients

Some Pork Belly
Some Quail Eggs
1 piece Dried Cuttlefish
Some Ginger
Some Cooking Wine
Some Soy Sauce
Some Crystal Sugar
Some Pepper
Some Star Anise

Braised Pork with Cuttlefish and Quail Eggs

1. Dried cuttlefish are cleaned, cut into strips, soaked and set aside.

Braised Pork with Cuttlefish and Quail Eggs recipe

2. Wash the pork belly, cut into chunks or thick slices, add cold water to the pot, add ginger slices, blanch the cooking wine, remove and drain the water.

3. Prepare ginger slices, star anise and peppercorns.

4. Pour a little oil in the wok, pour the blanched pork belly, stir-fry the oil in the pork belly on low heat, fry until the surface is golden, pour out the oil.