Name: Wangchao Pork Belly Stewed Egg
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2~3 kg Little octopus; 1.5 kg Pork belly; 6~8 egg; 2 pcs star anise; a small piece Cinnamon; piece ginger; 4~5 Shallots; 3~4 tablespoons Soy sauce; Some Cooking Wine; A small amount Black pepper; 4~5 Dried chili; 1 tablespoon White sugar; a little salt; a little Chicken Bouillon Powder; Some Salad oil

Wangchao Pork Belly Stewed Egg

by beebeh1

4.9 (1)

Favorite

Difficulty

Normal

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Serving

The octopus, the octopus, the short-footed cliff, the sow chapter, the long chapter, the sitting cliff, the stone cabinet, the octopus, the short cliff is also known as the rice cliff, and the long octopus is also known as the tide.
Short octopus and long octopus are distributed in the north and south coasts of my country. Among them, long octopus produces more in the Yellow Sea and the Bohai Sea. Dalian and Yingkou in Liaoning, Yantai and Qingdao in Shandong, and Laoting in Hebei have more production. True octopus is mainly distributed in the southeast coast, mainly in Zhoushan, Zhejiang, Pingtan, Xiapu, Xiamen in Fujian, Shantou, Taishan, Dianbai, Zhanjiang, Guangxi Beihai and other places. The fishing season is divided into spring and autumn, from March to May in spring and September to November in autumn.
The octopus meat is delicious and can be eaten fresh or dried into dried octopus. Among them, dried octopus made from real octopus has the best quality and is listed as the best seafood in Guangdong, Guangxi and other places. Octopus can be used as medicine. It has the functions of nourishing qi, nourishing blood, astringent and promoting muscle growth. It is a tonic for women's postpartum deficiency, lactation and lactation.
This dish is a homemade seafood dish in Ningbo, Zhejiang. "

Wangchao Pork Belly Stewed Egg

1. Watch the tide to remove the internal organs, eyes, beak, and peel off the dark skin. Rinse with clean water.

2. Pour clean water into the pot, boil it and put it in the tide-seeking water for 3~4 minutes, remove the clean water and rinse it for later use.

3. Cook the eggs in a pot with water. (Boil for 10 minutes after the water is boiled)

4. Peel off the shell and cut 4 to 5 cuts on the egg noodles with a knife. (Easy to taste the soup)

5. Wash the pork belly, put cold water into the pot and boil to remove the blood foam, pour out running water and rinse.

6. Pour in an appropriate amount of salad oil to 80% of the heat. Add 3 to 4 slices of ginger and stir fry. Add the pork belly and stir fry until the pork belly is slightly browned and oily.

7. Add the boiled water and stir fry together.

8. Stir-fry for about 2 minutes, add cooking wine, dark soy sauce, light soy sauce, 4 bowls of water, a spoonful of white sugar, a small amount of black pepper, star anise, cinnamon, green onion, dried chili, a little salt and chicken essence. Put the eggs in and simmer together.

9. Simmer for about 1 hour. During this period, you can turn it up and down several times to make the soup evenly tasteful and evenly colored (be careful not to break the eggs). You can also add a bowl of water during the period.

10. The soup will last for about a bowl.

11. The pork belly is soft and glutinous, and the eggs are full of gravy and the seafood flavor of looking tide.

12. Wangchao is soft and easy to chew, mixed with the meaty aroma of pork belly, and has a strong flavor.

13. This dish is suitable for all ages. Of course, if you don't eat spicy food, you can dry chili.

14. The meat is mellow, the seafood enhances the flavor, and the eggs are full of soup. Children like it best.

Tips:
Watching tides must be cleaned up, and the coat must be stripped off before the taste is delicious, and the look is good, otherwise it will be dark. Be careful not to break the egg when you put it in, otherwise the yolk will affect the appearance, and it will stick to the pot when it is cut.