1. Prepare the small ingredients and main ingredients. My mother washed the kelp and steamed it for me. Soak the kelp fungus and yellow flowers in water, soak in cold water.
2. While the eggs are boiling, prepare to wash the pork belly
3. Cut the pork belly into cubes, not too small
4. Five flowers should be cold under the water and the pot should be bleeding water. Do not take too long. You can add some ginger and cooking wine. Rinse with warm water after the exposure. Do not use cold water.
5. Peel the eggs, and control the water with the cooked meat
6. Less oil in the pan, add eggs, and the fried skin will be golden and bubbling
7. The oil from the frying eggs is left in the pan. Do not add any more, because the meat will produce a lot of oil after a while. While adding rock sugar to fry the sugar color, add some small ingredients to fry the flavor, and the rock sugar and small ingredients under the cold oil, don’t get too hot The oil is easy to stick to the pan
8. Fry the sugar color and put it in
9. Put soy sauce before adding water, color, color is very important
10. Continue to stir fry
11. Remember, you must put hot water alive with warm water, not cold water. After the meat is gone, add a little more, and then put some cooking wine or white wine
12. Wash the kelp and yellow fungus that have been soaked just now, and cut them. I like to put these. It will taste when stewed with the meat, and the whole meat does not feel so greasy.
13. Add the cut ingredients and freshly fried tiger eggs
14. After half an hour, the tiger skin eggs can be out of the pot first, or they can continue to be simmered, I'm just for taking pictures
15. Low heat, simmer for 40 minutes, then high heat to collect the juice
Tips:Finally, start the pot and add salt. Observe halfway, if the color is too light, you can add soy sauce.
