Relish Small Stew
1.
Prepare the seasoning
2.
Cut the pork belly into pieces, shave and wash the skin on the pork belly, and cut into seven square pieces;
3.
First blanch the meat with boiling water to remove the blood foam and control it
4.
The quail eggs are cooked and peeled
5.
The quail eggs are deep-fried to form a golden crust
6.
Fry the sugar color with rock sugar in the frying pan, stir the pork belly into the pot, add the seasoning, bring to a boil, turn to a low heat and simmer, add the quail eggs, and collect the soup.
Tips:
Tips:
1. The selected meat is 3 points lean and 2 points fat, with skin. The pork belly is cooked with the skin, and the skin will thicken the soup and brighten the meat.
2. Fried sugar color with rock sugar, not only the flesh color is bright and luster, especially the old rock sugar (polycrystalline rock sugar) has the medicinal effect of rock sugar as mentioned by Chinese medicine. The single crystal rock sugar does not have it. Rock sugar can increase sweetness, neutralize excess acidity, and has the effect of removing fire.
3. After blanching in boiling water, the blood, mucus, impurities and fishy smell on the pork belly can be removed, and the excess fat of the pork belly can also be removed. Such pork belly will be less greasy to eat.
