Roast Pork with Tiger Skin Egg

Name: Roast Pork with Tiger Skin Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork belly; 20 quail eggs; A short paragraph shallot; 2 spoons Flower carving; 3 pieces ginger; 2 spoons Soy sauce; a small piece crystal sugar; 2 Dried chili; A pot boiling water; 1 spoon Cooking Wine

by Hanchi Listening to Dreams

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised pork is a very popular dish. It comes standard with rice and lotus leaf cakes. A bowl of braised pork is different in each restaurant. Each tastes naturally different. But the deep love is indeed the same. Although the braised pork is simple, it is easy to make. It took time to get up. Those housewives hurried home from work and put on aprons. After a busy day in the kitchen, steaming meals were served on the table. When she watched her family eat the delicious meals she made, the satisfaction, the kind from the heart. It’s just like she’s got a big prize. The world is savory, she’s willing to wash her hands and make soup, and melt her deep love for her family into every meal, so that a scent of smoke and fire rises at home. Such a woman is beautiful in this home. That’s the happy home."

Roast Pork with Tiger Skin Egg

1. Rinse 700 grams of pork belly with clean water and cut into pieces. Bring it to a boil in a pot under cold water. Wash off the foam with hot water.

2. After the wok is hot, add a little rapeseed oil, add rock sugar and stir to melt and change color.

3. Stir fry the meat in the pan.

4. When the meat is slightly oily, it's about to be released. Two spoons of cooking wine, one spoon of Huadiao, one spoon of soy sauce, two spoons of light soy sauce, and half a spoon of vinegar, continue to stir and stir evenly.

5. After you are satisfied with the coloring, you need to add boiling water. The water should be under the meat. After the high heat is boiled, turn to low heat, cover the pot and go there.

6. Now you can prepare tiger eggs. Quail eggs are simmered in a pot under cold water on low heat without a cover. Use cold water and ice to peel off the eggshells.

7. Receive a pot, add the oil to heat, pour in the egg and fry it over medium heat until golden and remove it.

8. At this time, the time for braised pork is almost. Open the lid, add tiger skin eggs and stir-fry to collect the juice. The juice gradually decreases, and the color of the meat gradually darkens and brightens. When the juice is almost ready, it can be served on the pan. The juice should not be too dry. Finally, pay attention to the heat to prevent sticking to the pot.

9. Place it on the plate, sprinkle with chopped green onion, and start eating. This is the amount for two plates. If you can't finish eating another plate, you can put it in a fresh-keeping box and freeze it in the refrigerator. When you eat it, it can be steamed thoroughly.