Name: Braised Pork with Ingots
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 12 quail eggs; 15g Dried black fungus; 3 slices ginger; 3 cloves garlic; a little Green onion; 20ML Braised Soy Sauce; 10ML Rice wine; 10g crystal sugar; 2g salt

Braised Pork with Ingots

by Connie Chen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Braised Pork is a classic dish loved by the people in the Chinese New Year. Braised Pork in Chinese New Year means good health. It is even better to put quail eggs in the name Yuanbao Braised Pork. The quail eggs are more delicious than braised eggs through the penetration of oil and seasonings, for the sake of braised pork health , The addition of black fungus not only plays a role in absorption, but also has a refreshing and high nutritional value. I admit that this [Yuanbao Braised Pork with Braised Pork] can only serve one piece per person, as if the meat has become a foil, just because modern people pay attention to health, the meaning of meat is a bit. For those who love big meat, make the amount of pork belly two or three times larger. "

Braised Pork with Ingots

1. Ingredients: pork belly cut into 5 cm cubes, boiled and peeled quail eggs, black fungus soaked in advance

2. Blanch the pork belly in water and cook for 3 minutes to remove blood foam and meaty smell

3. Put 1 spoon of oil and rock sugar in the wok, and fry the sugar over low heat until it turns amber

4. Add the pork belly cubes, fry the pork belly until it is colored, add ginger and garlic and stir fry

5. Add the braised soy sauce and stir fry

6. Pour in the rice wine, stir fry for the aroma, and add the boiled water without the pork belly

7. Add quail eggs and black fungus, mix well, cover and simmer for half an hour

8. If there is extra juice, you can turn on high heat to collect the juice, season with salt, and sprinkle with diced green onions.

Tips:
1 The amount of pork belly used this time is very small, if you are not afraid of getting fat, you can put more pork belly
2 Stir-fried sugar color is easy to use. Stir fry on a low fire. The high fire will burn easily.
3 I think adding soy sauce and then water will make it more colorful. The braised pork is like a thick oily red sauce.
4 I use a cast iron pan, which is very tightly sealed. If you use an ordinary wok, you need to add more water to delay the simmering time.