Chinese Food
Braised pork with quail eggs
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Cooking ingredients
Cooking Steps
Step1:Sliced green onion, sliced ginger, cleaned meat, shaved skin, cut into large pieces.
Step2:Put cold water in the pot and boil quail eggs.
Step3:Quail eggs are peeled with cold water.
Step4:Pour some water into the pot. Put the minced pork into the pot. Blanch for 5 minutes, then take it up. Wash with warm water.
Step5:Put the boiled and drained streaky pork into a clean pot. Fry over low heat.
Step6:Fry until the surface of the meat is a little yellow, and exude some oil. Add onion, ginger, garlic and other spices. Stir over low heat to give the flavor.
Step7:After cooking Shaoxing wine, pour in some boiling water and add in the old style.
Step8:Bring to a boil, skim the foam, cover and simmer for about 35 minutes.
Step9:Open the lid. Add some salt. Put in the quail egg with a small cut.
Step10:Add in a spoon of sugar and heat to collect the juice. Stir continuously. Wrap the soup on each piece of meat to make it out of the pot.
Cooking tips:This braised meat is fat but not greasy, thin but not firewood, and the round quail eggs are nutritious. You can enjoy eating white rice and pancakes. I can't finish eating braised meat in winter. There are skills in making delicious dishes.
