Chinese Food
Braised pork with quail eggs and rosemary
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The characteristic of all carnivores is that meat is indispensable for meals. The fat but not greasy braised pork is absolutely the favorite of all meat lovers. The smell of the strong fragrance and the red color of the huge appetite captured the hearts of millions of meat fans. The upgraded version of braised pork is to add quail eggs and turn them into braised pork with quail eggs. Every bite is oily but not greasy. The softness of the eggs matches the texture of the meat... Here. Give me another ten bowls of rice.
Cooking ingredients
Cooking Steps
Step1:Wash quail eggs. Boil in cold water for 3 to 4 minute
Step2:Supercooled water after fillin
Step3:Dry the quail eggs and put them into the box. Shake the box gently until the quail egg shell splits. Easy to peel
Step4:It's easy to peel a lot after shaking.
Step5:Cut the pork into pieces. Cut the onion in half and then cut into small pieces. Slice the ginger
Step6:Stew pork in cold water and serve for later us
Step7:Heat up the oil in the pot. Turn the heat to pour in the scallion and ginger slices. Stir in the star anise, cinnamon and sugar. Stir for a while
Step8:Then change to medium heat. Stir fry the streaky pork until the streaky pork changes color and gives oil
Step9:Pour out excess oi
Step10:Pour in quail eggs and stir fry until discolore
Step11:Then pour in hot water that has not been used for food. Pour in cooking wine, raw soy sauce, dried pepper and salt
Step12:Boil the lid over high heat. Simmer for about 40 minutes over low hea
Step13:The last big fire to collect juic
Step14:Sprinkle scallion on the plate. The fat but not greasy quail eggs and pork are ready to eat.
Cooking tips:1. After the quail eggs are cooked, shake them in the box to crack the shell. It's easy to peel. 2. If you have time, soak the pork in water as much as possible. Remove the blood water from the meat. 3. When blanching, it must be cold water. Let the meat and water boil together. In this way, it will not cause the cooked meat to grow inside. The blood foam can all be successfully skimmed out. 4. In the process of frying meat, we must force the oil out. Only in this way can we taste good. There are skills in making delicious dishes.
