Chinese Food
Sweet and sour pork with tiger skin and egg
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I think everyone has eaten tiger skin eggs? What about the meat round tiger skin egg? Hee hee. You can pretend to be a lion's head. It's so nice to be round on the plate. It's made of sweet and sour taste. Super next meal. To make this dish, I chose the little mustard seed oil from Grandma Jinlongyu village. It has a strong fragrance and golden color of rapeseed oil, but it doesn't have the headache smoke of common rapeseed oil. There is no lampblack in the whole dish. It's a surprise to me. -
Cooking ingredients
Cooking Steps
Step1:The ingredients are assembled.
Step2:Put the eggs in cold water and cook for ten minutes.
Step3:When the eggs are cooked, rinse them with cold water. Peel them. Use kitchen paper to dry the surface water.
Step4:Shun'er uses a milk pot to fry. Add a proper amount of golden dragon fish grandma's small mustard seed oil into the milk pot.
Step5:Add the eggs after the oil is hot. Keep the heat high. Turn over at the right time.
Step6:Take out the tiger skin of the egg. Set aside.
Step7:Add a little salt to the meat filling. Stir it for a few times and you will find that the meat filling is sticky. Knock in an egg. Stir in one direction until the stuffing is well absorbed. Then add the cooking wine, soy sauce, soy sauce, oyster sauce, salt, sugar and ginger into the meat filling. Take the right amount of meat. Spread it out on the palm of your hand.
Step8:Put in a tiger skin egg.
Step9:Use your hands and spoons together to make a big meat ball. Hee he
Step10:The oil in the frying pan just now. Keep boiling. Put in the meat balls. Put in meatballs one by one. Fry until the meatballs float. It's cooked. Remember to turn it over.
Step11:Take out the meatballs for use.
Step12:Once again, please give our golden dragon fish grandma's small mustard seed oil.
Step13:Hot pot. Pour in the right amount of golden dragon fish grandma's small mustard seed oil.
Step14:Turn to medium and low heat. Add fragrant leaves, star anise, Douchi and rattan pepper. Stir fry slowly to make the fragrance.
Step15:Add the meatballs. Change the heat. Stir evenly.
Step16:Add in soy sauce, soy sauce, oyster sauce, vinegar and sugar. Stir fry evenly.
Step17:Add plenty of boiling water. Keep the heat on. Heat until the juice is collected. Remember to turn over.
Step18:Shun'er scalded some green vegetables and made a surround.
Step19:It's very rich. It's sweet and sour. The tiger skin is very biting. It's delicious but not unwanted.
Step20:Cut it. Beauty is not beauty.. Happy shun'er.
Step21:Serve.
Cooking tips:Please pay attention to the fire adjustment marked by shun'er. When making meat. It's better to add one scoop of each seasoning. Stir until it's fully absorbed before adding. Pay attention to mixing in one direction. It's easier to work hard. It's easy to paste with scallion. So shun'er doesn't recommend adding scallion in meat filling. If you like the taste of onion, you can add onion and ginger water for filling. The perfect ratio of sugar and vinegar juice is one spoon of cooking wine, two spoons of soy sauce, three spoons of vinegar and four spoons of sugar. The proportion of sugar and vinegar can be adjusted according to personal taste. Because cooking wine has been added to the meat filling, I will not put cooking wine here. In order to make the color look good, we changed two spoons of soy sauce into one spoonful of raw soy sauce and one spoonful of old soy sauce. You need to keep the fire when you start frying. This forces out excess grease. There are skills in making delicious dishes.
