Braised Pork with Tiger Skin Egg
by Daughter of heaven
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the pork belly into small pieces.
2. Blanch it in a pan under cold water. (Put a little peppercorns, ginger slices, cooking wine in the pot)
3. Remove, rinse, drain and set aside.
4. Put a little oil in the pot, stir-fry with rock sugar on low heat until the rock sugar melts and turns reddish brown, then add pork belly and stir fry for color.
5. Pour in Huadiao wine and stir-fry until the alcohol is dry, add ginger, star anise, and cinnamon and stir-fry for a while.
6. Add hot water to the pork belly, add soy sauce, cover and boil over high heat, turn to medium-low heat and simmer for about 30 minutes.
7. Boil the quail eggs in a pot and peel them for later use.
8. Fry in a frying pan until the surface turns yellow.
9. Remove and set aside.
10. When the pork belly is cooked until about half of the water is left, add an appropriate amount of salt and the fried quail eggs and continue to cover and cook for about 20 minutes.
11. Turn to high heat when the soup becomes less.
12. Stir fry over high heat until the soup thickens.
13. Finished product
14. Finished product
15. Finished product
16. Finished product
17. Finished product
