Chinese Food
Braised meat with egg
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Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork with skin, cut into long pieces, blanch with hot water, control the water and take out; wash the quail eggs, cook them, peel them. Put more small eyes on them with toothpicks (for taste); wash the shallots and cut them into sections. Wash the ginger and peel them and slice them.
Step2:Pan without oil. Heat on low heat. Add in the pork and fry for 2 minutes. Until the fat part begins to come out with oil. Turn over and continue to fry on low heat. Fry until both sides turn yellow. Add in soy sauce and stir fry well.
Step3:When the color of the streaky pork turns black and red, add onion, ginger, star anise and crystal sugar. Pour in white wine. Continue to stir fry to make the fragrance. Add boiling water. Do not exceed the streaky pork.
Step4:After boiling, turn it into a casserole. Cover it. Boil it over medium heat and simmer for 20 minutes. Add quail eggs. Continue to simmer for a while to make it fully tasty. Drain the soup on high heat to get out of the pot.
Cooking tips:1. The purpose of scalding is to get rid of blood foam and dirt. It's just a personal habit. After that, continue to fry out the oil. The stewed pork is as soft as glutinous. It does not affect the taste. 2. You can cook braised pork with white wine. It's delicious with the smell of wine. You can also put some white wine like me. Then add some boiled water and stew the streaky pork. It's delicious only when it tastes very Q. 3. The quail eggs that are added have been pierced with toothpicks in advance. It's tasty. I think it's better than cutting. It doesn't affect the appearance. If it is to put in an egg, it can be cut into flower knives. It's all for taste. The method is optional. 4. The soup should be dried properly. The soup wrapped with streaky pork tastes good. But my soup is wide. I like to eat bibimbap. There are other uses. First, keep it secret. There are skills in making delicious dishes.
