Grilled Pork with Tricholoma and Quail Eggs

Name: Grilled Pork with Tricholoma and Quail Eggs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 large piece Pork belly; 1 plate quail eggs; 1 bowl Tricholoma; 1 tsp salt; 1 small handful crystal sugar; 1 stage shallot; 3 slices ginger; 1 piece star anise; 2 tablets Cinnamon; 1 small handful Red pepper; 1 tablespoon Braised Sauce; 1 tablespoon Vegetable oil; a little pepper

by Scarlett

5.0 (1)

Favorite

4

Difficulty

Easy

Time

1h

Serving

3

It's rare to stay at home on weekends, and decided to cook some time-consuming braised pork with mushrooms and quail eggs. In fact, braised dishes are very homely. The content of braised dishes is rich and can be varied.

Grilled Pork with Tricholoma and Quail Eggs

1. Quail eggs in cold water pot, put a small amount of salt in the pot, boil on high heat and cook for five minutes; after removing it, put it in cold water and soak for a while (so that it can be easily peeled)

2. Put the pork belly in cold water, add a few slices of ginger, green onion and cooking wine; cook the blood foam and remove it for use

3. Put a small amount of oil in the pot, add the blanched pork belly; stir-fry on a low fire, stir-fry some of the fat and the surface is slightly yellow

4. Add star anise, dried chili, cinnamon, sliced ginger and green onion and stir fry together; stir fry a few times and then add appropriate amount of cooking wine, braised sauce and rock sugar