Roast Pork with Tiger Skin Egg

Overview

Braised pork is a very popular dish. It is the standard accompaniment of rice and lotus leaf pancakes. A bowl of braised pork. Each family makes it differently. The taste is naturally different, but the deep love is indeed the same. Although braised pork is simple, it is time-consuming to make. Those housewives come home from get off work in a hurry, put on their aprons, and after busying in the kitchen, steaming meals are served. When she watches her family eating the delicious meals she made, that kind of satisfaction, that kind of joy from the bottom of her heart. It’s as if she has won a grand prize. The taste of the world is pure joy. She is willing to wash her hands and make soup. She integrates her deep love for her family into every meal and makes the house smell of fireworks. Such a woman is beautiful. Such a home is a happy home

Tags

• hot dishes
• home cooking
• chinese banquet
• cooking wine
• dried chili pepper
• ginger
• huadiao
• light soy sauce
• old soy sauce
• onions
• pork belly
• quail eggs
• rock sugar
• boiling water

Ingredients

Steps

1. 1 Wash 700 grams of pork belly with clean water, cut into pieces, boil in a pot under cold water, remove, and wash away the foam with hot water.

   

2. 2 After the wok is hot, add a little rapeseed oil, add rock sugar and stir until it melts and changes color slightly.

   

3. 3 Add the meat pieces to the pan and stir-fry.

   

4. 4 When the meat is slightly oily, it’s time to add the ingredients. Add two spoons of cooking wine, one spoon of Huadiao, one spoon of dark soy sauce, two spoons of light soy sauce, and half a spoon of vinegar, and continue to stir-fry evenly.

   

5. 5 Once you're satisfied with the coloring, it's time to add boiling water. The water should cover the meat. After the fire is boiling, turn down the heat, cover the pot and let it go.

   

6. 6 Now you can prepare the tiger skinned eggs. Simmer the quail eggs in a pot under cold water over low heat, uncovered, then use ice cold water to peel off the eggshells.

   

7. 7 Get a pot, add oil and heat, add eggs and fry until golden brown, take out.

   

8. 8 At this time, the time for braised pork is almost over. Open the lid of the pot, add tiger eggs, turn to high heat and stir-fry until the juice is reduced. The juice will gradually reduce, and the color of the meat will slowly become darker and brighter. When the juice is almost done, you can take it out of the pan and serve it on the plate. The juice should not be too dry, and finally, attention should be paid to the heat to prevent it from sticking to the pan.

   

9. 9 As soon as it comes down, put it on a plate, sprinkle with chopped green onion, and it's ready to eat. This is the amount for two plates. If you can't finish the other plate, you can put it in a crisper box and freeze it in the refrigerator. When you eat it, just steam it until it's thoroughly cooked.