Braised Pork with Tiger Skin and Quail Egg
by ivy_ge
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Put the meat in a pot under cold water, after the water is boiled, wash away the blood foam with hot water, and control the water for use
2. Boiled quail eggs, peeled and set aside
3. Fry the quail eggs in a low heat in a pan, and fry until the surface bubbling and turning golden brown
4. Probably like this
5. Prepare green onion and ginger, aniseed, bay leaves, cinnamon, rock sugar
6. Put a little oil in the pan, put the sucked pork belly into the pan and fry on low heat
7. Fry the pork until the pork is slightly browned, and when the fat of the pork itself overflows, add all the seasonings in the fifth step and stir a little
8. Put in an appropriate amount of dark soy sauce for coloring. Then put in boiling water
9. Put the quail eggs in the pot as well. At this time, I like to pour the meat into a casserole to stew. After the big fire is boiled, turn to a low fire.
10. When the water is relatively small, it is necessary to constantly stir to prevent sticking to the pan. I like to collect almost no soup, and continue to let the pork fat overflow before being out of the pot, but then there will be no broth, because the pot is all oil. Friends who don’t like it can save less soup.
