Chinese Food
Braised pork with quail eggs
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Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Blanch with a little cooking wine and cut into 2cm square piece
Step2:Put ginger slices, cinnamon and star anise in the oil pot to give out the fragranc
Step3:Put in the minced pork and stir fry it (if you want to make the fried sugar color, please refer to the previously written - braised pork ribs
Step4:Transfer to the slow stew. Add soy sauce, cooking wine and ice sugar. Heat the water until it's over all materials and keep the slow stew low for one night. If you don't have a slow cooker, it's OK to simmer for 23 hours in a common frying pa
Step5:When the quail eggs are cooked, peel off the shell for us
Step6:Put the stewed meat into the frying pan. Put in quail eggs. Turn on the fire and collect the juice
Step7:When collecting the juice, pick out the ginger, star anise and cinnamon. Don't cook until the soup is very thick, only one pot is left
Step8:Finished product
Cooking tips:The dominant position of braised pork at the table is almost irresistible. It can be eaten as a family dish. It's also a good place for banquets. It's hard to live. The students of braised pork are very tolerant. All kinds of materials can be used to build up dried vegetables, mushrooms, aquatic products, eggs and beans. It's one of the favorite dishes. It should be the same as braised pork with chestnut. Eggs are the same It's very convenient to return quail eggs. If it's a banquet dish, a dozen people put a dozen eggs. They think it's a little exaggerative to put them less, and they're afraid that it's inconvenient to separate them. Or if it's thick and thin, they don't have to worry about it. They have skills in making delicious dishes.
