Braised Pork and Eggs
Overview
There is a Shaxian snack shop near my home. My eldest son likes the food there very much. He often tells me that the braised pork belly and braised eggs there are particularly delicious. I might as well braise the pork belly and eggs and pretend to be from Shaxian County. As a result, he was very happy when he ate it in the morning and said it tasted a bit similar. Although it was not authentic, he also liked the taste. He ate 4 braised eggs and some braised pork belly and said he would continue the fight when he came back from get off work in the evening! Braised pork, also known as braised vegetables, is a dish made by putting preliminarily processed and blanched raw materials into marinade. Most of the braised condiments have the effects of appetizing, strengthening the spleen, digesting food and resolving stagnation!
Tags
Ingredients
Steps
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Wash the eggs and put them into the pot with cold water together with the pork belly. After the pot boils, skim off the foam
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Add onion, ginger, pepper, aniseed, cinnamon, grass fruit, bay leaves, red pepper, cumin, salt
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Then pour in the old stew and bring to a boil again, then add appropriate dark soy sauce to adjust the color according to the depth of the color
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After the eggs are cooked, take them out and peel off the skin. Pour them into the rice cooker together with the stewed soup in the pot. Turn on the soup-making function for braising (you can also brine directly without changing the pot in this step. I do it to save gas)
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You can turn off the power after half an hour and the pork belly will be very cooked. Leave the lid on and simmer overnight before eating. The finished product is especially delicious after being soaked overnight
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Braised pork and eggs soaked overnight
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Finished product picture!
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Finished product picture!
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Finished product picture!
