Chinese Food
Braised meat and eggs in brown sauce
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Cooking ingredients
Cooking Steps
Step1:Boil the eggs. Peel them for later use. Scrape and clean the elbows. Cut them into piece
Step2:Put the bottom oil in the wok. Just a little. Put the pork in the wok and stir until it changes color. In the process of stir frying, there will be water to analyze. Pour out the excess water. Don't do it. Put the fried meat out for standb
Step3:Put the oil in the pot. Put in a tablespoon of sugar. Stir fry the sugar over low heat. Stir continuously with a shovel when frying sugar to prevent the paste pot from turning into dark brow
Step4:Put in the elbow and stir fry the color (this must be safe. Don't burn it). Then put some salt, scallion, ginger, pepper, star anise and pepper into the pressure cooker
Step5:Add water. The amount of water is almost no more than the meat. Finally, put in the boiled eggs (my sister put in cold water at that time, but I think we should put in hot water). After steaming, stew for about a quarter of an hour
Cooking tips:Elbow type - front elbow, also known as front hoof and arm. It has thick skin, many tendons, heavy gum and many lean meat. It is often cooked with skin. It is fat but not greasy. Suitable for burning, grilling, sauce, stewing, brine, soup making, etc. For example, braised elbows, braised elbows, and the back elbows, also known as the back hooves, have more connective tissue, tough skin and poor quality than the front elbows. Its cooking method and use are basically the same as the front elbow. There are skills in making delicious dishes.
