Lafayette Braised Pork

Name: Lafayette Braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 100g chestnut; 10 Cooked quail eggs; 2 pcs Dried chili; 2 pcs Red dates; 2 pcs Aniseed; 10 capsules pepper; one slice Angelica; A handful Codonopsis; 2 tablets Bay leaf; Some Soy sauce; Some Cooking Wine; Some crystal sugar; Some salt; Some Chicken Essence

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The first time I saw this name, I was deeply attracted. I don’t know when the delicacies came out. I think it’s related to Cixi, so it’s called Lafayette Braised Pork. Because of the addition of angelica, dangshen, and red dates, the burnt meat is very fragrant and has a better taste than ordinary braised pork. "

Lafayette Braised Pork

1. Stir fragrant pepper, aniseed, bay leaves, and chili in a wok until oil.

2. Add the blanched pork belly and stir fry.

3. Add rock sugar.

4. Continue to fry until the pork belly becomes transparent.

5. Join the soy sauce.

6. Add cooking wine and stir fry evenly.

7. Stir fry until the meat is fragrant.

8. Add water and cook on high heat for 15 minutes.

9. Put in Angelica and Codonopsis.

10. Put in red dates and continue.

11. Pour the chestnuts and cook for 5 minutes.

12. Pour all the ingredients into the casserole and add the quail eggs.

13. Bring to a boil over high heat, simmer for 1.5 hours on low heat, add a little salt to the soup half dry, season the chicken essence and turn off the heat.

Tips:
This dish is very suitable for autumn and winter. It is a nourishing and nourishing food. The braised pork is fat but not greasy, and the mouth is soft and rotten, with a slight fragrance. The chestnuts and quail eggs have absorbed the fragrance of the meat, which is very delicious.