Wangchao Pork Belly Stewed Egg

Overview

Octopus, eight-banded, short-footed cliff, sow chapter, long chapter, sitting cliff, stone cabinet, eight-banded insect, short cliff is also known as rice cliff, and long octopus is also known as Wangtide. Short octopus and long octopus are distributed along the northern and southern coasts of my country. Among them, the production of long octopus is larger in the Yellow Sea and Bohai Sea, Dalian and Yingkou in Liaoning, Yantai and Qingdao in Shandong, and Laoting in Hebei. True octopus is mainly distributed in the southeastern coast, mostly in Zhoushan, Zhejiang, Pingtan, Xiapu, Xiamen, Fujian, Shantou, Taishan, Dianbai, Zhanjiang, Guangdong, and Beihai, Guangxi. The fishing season is divided into spring and autumn, from March to May in spring and from September to November in autumn. Octopus meat is delicious and can be eaten fresh or dried into dried octopus. Among them, dried octopus made from real octopus has the best quality and is listed as a top seafood product in Guangdong, Guangxi and other places. Octopus can be used as medicine. It has the effects of nourishing qi and blood, astringing and promoting muscle growth. It is a tonic for women after childbirth to replenish deficiency, produce milk, and promote lactation. This dish is a home-cooked seafood dish from Ningbo, Zhejiang.

Tags

• hot dishes
• common dishes
• meat dishes
• children
• old man
• autumn recipes
• chaoshan cuisine
• lunch
• famous dishes
• chicken essence
• cinnamon
• cooking wine
• dried chili pepper
• egg
• ginger
• light soy sauce
• little octopus
• old soy sauce
• pork belly
• salad oil
• star anise
• white sugar
• black pepper
• green onions
• salt

Ingredients

Steps

1. 1 Watch the tide and remove the internal organs, eyes, beak, and peel off the dark outer skin. Rinse with clean water.

   

2. 2 Pour water into the pot and bring to a boil. Add in simmering water for 3 to 4 minutes. Remove and rinse with clean water and set aside.

   

3. 3 Boil the eggs in a pot with water. (Cook for 10 minutes after the water boils)

   

4. 4 Peel off the egg shell and make 4 to 5 incisions on the egg surface with a knife. (Easy for the soup to absorb the flavor)

   

5. 5 Wash the pork belly, put cold water into the pot and boil it to remove the blood foam, pour out the running water and rinse well.

   

6. 6 Pour an appropriate amount of salad oil into the pot and when it is 80% hot, add 3 to 4 slices of ginger and stir-fry. Add the pork belly and stir-fry until the pork belly is lightly browned and oily.

   

7. 7 Add the boiled water and stir-fry together.

   

8. 8 Stir-fry for about 2 minutes, add cooking wine, dark soy sauce, light soy sauce, about 4 bowls of water, a spoonful of white sugar, a small amount of black pepper, star anise, cinnamon, green onion, dried chili, a little salt and chicken essence. Then add the eggs and simmer together.

   

9. 9 Simmer for about 1 hour. During this period, you can turn it up and down several times to make the soup evenly flavored and evenly colored (be careful not to break the eggs). You can also add a bowl of water during this period.

   

10. 10 The soup should last about a bowl.

    

11. 11 The pork belly is soft and chewy, and the eggs absorb the gravy and bring out the seafood flavor.

    

12. 12 Wangchao is soft and easy to chew, and mixed with the meaty aroma of pork belly, it has a rich flavor.

    

13. 13 This dish is suitable for all ages. Of course, if you don’t like spicy food, you can leave out the dried chili pepper.

    

14. 14 The meat is mellow, the seafood adds flavor, and the eggs are full of soup. Children's favorite.