Braised fermented bean curd pork and stewed egg
By MozellKutch
Add eggs or quail eggs to the braised pork. Our family often makes it. Today, I added the Bagongshanxiang fermented bean curd and seafood sauce from my friend. It tastes great!
Recipe Recommendations
- pork belly appropriate amount
- quail eggs appropriate amount
- carrots appropriate amount
- green onions appropriate amount
- shallots appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- Lee Kum Kee seafood sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Braised fermented bean curd pork and stewed egg
1
Wash the pork belly and cut into slices.
2
Wash and peel the carrots and cut them into hob pieces.
3
Boil quail eggs and remove shells.
4
Cut the green onions into sections, slice the ginger into slices for later use.
5
Heat a small amount of salad oil in the pan, add ginger slices, green onion segments and star anise and saute until fragrant.
6
Then add the pork belly and stir-fry over medium heat to remove the oil.
7
Stir fry pork belly until golden on both sides.
8
Add a large spoonful of hoisin sauce in turn.
9
Half a piece of fermented bean curd and a spoonful of fermented bean curd juice.
10
2 tablespoons of cooking wine and 1 tablespoon of soy sauce.
11
Stir well with 1 spoonful of Li Kum Kee Marinade for about 1 minute.
12
Then add the carrots in turn.
13
Add quail eggs.
14
Add appropriate amount of warm water (just above the raw materials) and bring to the boil over high heat, turn to medium to medium and low heat and simmer for 20 minutes.
15
Remove the cover and add half a teaspoon of salt and half a teaspoon of sugar to taste, and collect the juice over high heat.
16
Sprinkle with chopped green onion and start eating.Braised fermented bean curd pork and stewed egg Make Tips
1. Choose pork belly that is slightly fatty; otherwise, the quail eggs and carrots won't taste as good without the oil!
2. If you dislike the texture of pork belly that is too fatty, cut it into smaller pieces. Additionally, stir-fry the pork longer; this way, it won't be greasy and will have a crispy, aromatic flavor.
3. Since fermented bean curd, seafood sauce, braising sauce, and dark soy sauce are all salty, add salt to taste when seasoning. You can also add some chicken bouillon powder if you like.