Chinese Food
Braised pork with quail eggs
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A bowl of braised pork with thick oil and red sauce. How many people love and how many people hate it.. Refuse to be greasy. Being close to light makes many people rush for it. Some people also have their own perseverance. In their eating rules, flavor is more important than everything..
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Wash the streaky pork. Put the whole piece into the pot. Pour enough water into the pot. Wash the shallot and put it into the pot. Boil 1 / 2 ginger slices and 1 / 2 scallion sections together. Pour in cooking wine after boiling. Continue boiling for about 20 minutes and then take out. Cut into 45cm cubes instead.
Step3:Peel the garlic slices. Soak the spices in warm water and wash them. Heat the wok and add oil. Put the garlic slices, remaining ginger slices, scallion sections and spices into the wok and stir.
Step4:Put the minced pork into the pot. Stir fry for 12 minutes in high heat. Stir the fat and then stir for 34 minutes in low heat until the skin of the meat is burnt, fragrant and yellowish.
Step5:Stir in the old soy sauce and the fresh soy sauce, stir well. Pour in the rice wine in the pot. Use the same amount as the meat noodles. Put the ice sugar into the pot. Stir well and boil it.
Step6:After opening the pot, pour the meat and soup into the preheated casserole together. Turn the minimum heat to cover and simmer slowly; boil the quail eggs and remove the shells. Explode them with a little oil to make the skin slightly crinkle. Stew the streaky pork for 1.5 minutes and then put the eggs in.
Step7:Continue simmering and stewing for about 15 minutes. Turn the soup to thick quail eggs to make them taste better. When the five flower meat is fragrant, mellow and soft, it will be ready.
Cooking tips:1. The ultimate secret of burning streaky pork, which is fragrant and not greasy, is boiling, stir frying and slow cooking. About 20 minutes of boiling time can not only fully remove the blood stain and the smell of meat, but also effectively reduce the fat; later stir fry, further force out the fat, stimulate the meat flavor. And the slightly tightened meat after stir fry is more likely to be full of soy sauce during the subsequent simmer and stew process. The taste is fragrant; it takes time to wait for the delicious but not greasy braised meat. Some research data show that long-term slow cooking can greatly change the nutritional composition of meat - 40% - 51% decrease in saturated fatty acids, 51.32% decrease in cholesterol, 41.04% decrease in harmful fatty acids, while the beneficial monounsaturated fatty acids, polyunsaturated fatty acids and fatty acids are greatly increased. 2. Cook first and then cut. It's a delicious and good-natured braised pork. The whole piece of meat should be boiled in the pot. After that, it should be cut into pieces with a knife. Because of the part of meat skin and the part of fat meat
