Roast Pork with Quail Eggs and Potatoes
by Smile
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The pork is cut into pieces, and I choose the front sandwich. This way, the lean meat is not fired, and there is no need to worry about gaining weight.
2. The quail eggs are cooked and shelled.
3. Soak the oily skin with cold water and wash it off.
4. Boil water in a pot. After the water is boiled, add the pork cubes and blanch for two minutes to remove and drain.
5. Put the oil in the pan to heat, add the pork and stir fry a few times.
6. Change the heat to medium-low, add a spoonful of sugar and fry until the meat is slightly yellow.
7. Add the braised soy sauce and stir fry for color.
8. Transfer to the pressure cooker.
9. Put in enough water, press for another 13 minutes after SAIC to turn off the fire and eliminate steam.
10. Peel potatoes, wash and cut into pieces.
11. Pour the pressed meat in the pressure cooker into the wok.
12. Add quail eggs, potato chunks and oil skin and simmer over medium heat until the soup thickens.
13. Season with salt.
14. Add chicken essence and turn off the heat.
15. Finished product.
