Name: Braised Pork with Tiger Preserved Eggs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 6 egg; Some Vegetable oil; 10g shallot; 5g salt; 10g ginger; 3 tablespoons Cooking Wine; 2 cloves garlic; 1 tbsp crystal sugar; 10 capsules pepper; 1 tbsp Braised Soy Sauce; 2 pcs Aniseed; 2 tbsp Premium soy sauce; 2 pcs Dried chili

Braised Pork with Tiger Preserved Eggs

by Winter Solstice 2467

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The braised pork is fat and thin, sweet and soft, and melts in your mouth. Eggs absorb the aroma of meat and feel better than meat

Braised Pork with Tiger Preserved Eggs

1. The ingredients are ready, the eggs are cooked and peeled for later use

2. Cut the pork belly into 2 cm sections

3. Slice green onion, slice ginger

4. Bring water to a boil, add 2 tablespoons of cooking wine, add the pork belly to blanch water, remove the foam, remove the pork belly and drain and set aside

5. Add oil to the pan and heat the eggs and fry them until the surface is wrinkled and golden brown

6. Fish out for use

7. Leave a little oil in the pan, add the rock sugar to melt, fry the sugar color

8. Add the pork belly and stir-fry until the meat is evenly covered with sugar color. Add onion, ginger, garlic, pepper, aniseed, dried chili, and stir-fry for a fragrance

9. Add hot water (must be under the meat noodles), then add 1 tablespoon of cooking wine

10. Add 1 tablespoon of braised soy sauce, 2 tablespoons of premium soy sauce

11. Bring to a boil, change to low heat and simmer for 30 minutes

12. When the time is up, add the eggs, and continue to simmer with salt for 20 minutes

13. When there is a little soup left, you can serve it on the plate

Tips:
If you don’t have braised soy sauce or special grade soy sauce, you can use dark soy sauce and light soy sauce instead, but the dark soy sauce is dark in color and there is no braised soy sauce for good coloring. Because there is no quail egg, use eggs instead.