Double Knot Tiger Preserved Egg
by Fan Feng Xia Mo
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. 1. Cut the tofu skin in half, cut into strips and tie them into knots for later use;
2. 2. Wash quail eggs, cook and peel them for later use;
3. 3. Cut the pork belly into slices for later use;
4. 4. Heat the pan with cold oil, when the oil is about 30% hot, add the peeled quail eggs and fry;
5. 5. After putting it in, close the lid to prevent oil from splashing out, and shake the pot from time to time;
6. 6. Fry it into amber and remove it for later use;
7. 7. Wash the kelp knot for later use;
8. 8. Leave a little base oil in the pot, add the pork belly and stir fry for a fragrance;
9. 9. Add chopped green onion, sliced ginger and sliced garlic and sauté until fragrant;
10. 10. Pour in clean water and boil;
11. 11. Put in the bean knot;
12. 12. Put in kelp knots and fried quail eggs, add soy sauce, salt and sugar and stir fry;
13. 13. Hook thin starch with water before serving, pour in sesame oil and leave the pan.
14. 14. Not bad, right?
