The Most Beautiful Braised Pork and Tiger Egg [mi Er Qiao's Seven-flavored Kitchen Episode 8] A Stew that is Not Only A Stomach But Also A Heart

Name: The Most Beautiful Braised Pork and Tiger Egg [mi Er Qiao's Seven-flavored Kitchen Episode 8] A Stew that is Not Only A Stomach But Also A Heart
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork belly with skin; 30g Green onions; 20g ginger; 3 cloves garlic; 1 piece Aniseed; 1 small piece Cinnamon; 10 capsules pepper; 30ml Soy sauce; 10ml Cooking Wine; 20~25g (adjust according to preference) crystal sugar; According to your liking Quail eggs or eggs

by Mi Erqiao

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The simplest version of braised pork, to save the hand-candy stars who can't fry the sugar color~The taste and taste are all extremely good, never worse than the fried sugar color version. You must watch the video first and then watch the recipe practice, because there are many texts The little details and tips that can't be stated clearly are all in the video. Who doesn't see who loses a lot~
Er Qiao opened a personal channel on Youku and officially started uploading videos. You can search for "Mi Er Qiao's Qiwei Kitchen" on Youku to watch my recipe video. Below is the video URL of "The Most Beautiful Braised Pork and Tiger Eggs". Don't forget to like Er Qiao after watching it.

Please poke the link to read the novel for the sister of Hun Jinjiang. That's me~(~￣▽￣)~:

The Most Beautiful Braised Pork and Tiger Egg [mi Er Qiao's Seven-flavored Kitchen Episode 8] A Stew that is Not Only A Stomach But Also A Heart

1. Prepare materials. Scallion, ginger and garlic, cut into pieces; set aside with aniseed, cinnamon, and pepper. Mix soy sauce and old soy sauce with cooking wine for later use. The quail protein water is cooked and peeled for later use.

The Most Beautiful Braised Pork and Tiger Egg [mi Er Qiao's Seven-flavored Kitchen Episode 8] A Stew that is Not Only A Stomach But Also A Heart recipe

2. Wash the pork belly and dry it with a kitchen paper towel (must be wiped dry, please see the video for specific explanations)

3. Cut into 2cm square squares.

4. Heat the wok to a little bit of oil, fry the pork belly on medium heat, until all sides are golden, take it out and set aside.

5. Make tiger eggs. There will be a lot of fried lard left in the pan, add a little bit of oil, and fry the boiled quail eggs (or boiled eggs) until the golden skin is wrinkled. Take aside and set aside. If there is a lot of oil left in the pot at this time, just leave a small part of it. Pour out most of the remaining oil and throw it away or leave it aside to filter and use for cooking.

6. Saute the scallion, ginger, garlic, aniseed cinnamon and pepper with a small portion of the remaining oil.

7. Pour in the fried meat and stir fry.

8. Pour hot water, as long as the water is less than the meat.

9. Pour into the bowl of soy sauce and soy sauce cooking wine.

10. Then add rock sugar.

11. Bring to a high heat, turn to medium-low heat, cover, and simmer for about 45 minutes.

12. After 45 minutes, the juice is almost harvested (if you poured water in the early stage, there may be more soup here, it’s okay, just turn the heat to accept the juice)

13. Pour in the fried tiger eggs, stir fry, and out.

14. Er Qiao opened a personal channel on Youku + Sohu + Tudou and officially started uploading videos. You can search for "Mi Er Qiao's Qiwei Kitchen" on various websites to watch my recipe video.