Quail eggs are considered to be "ginseng among animals" and are a good tonic. They are unique in nutrition, so they are known as "best products among eggs." The golden yellow quail eggs in this dish look like small ingots, which correspond to their rich nutritional value. The braised pork is red and shiny, symbolizing the prosperity of the business. It is decorated with parsley and plum blossoms, which bodes well for the prosperity of the business and the rapid increase in financial resources in the coming year.
This dish is packed in the pot like a cornucopia, so it embodies the meaning of soliciting money and making treasure.
This dish tastes salty and fragrant. The braised pork is soft, glutinous, smooth and tender, fat but not greasy. The quail eggs absorb enough of the soup, and the aroma is overflowing.
Yuan Bao Braised Pork
Recipe Recommendations
- pork belly appropriate amount
- quail eggs appropriate amount
- ginger slices appropriate amount
- grass fruit appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
- MSG appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- an hour
- senior
Steps for Yuan Bao Braised Pork
1
Raw material picture: high-quality pork belly quail eggs.
2
When you buy pork belly, wash it with warm water (never hot water), rinse it with a long stream of water for a while, and add ginger slices to soak for an hour.
3
Cut it into slices. My family is afraid of fat meat, so I cut it small. Blanch it in water and cook for three minutes, and put pepper in the water.
4
Stir fry the pork belly with a little oil until slightly yellow. Put it out for later use.
5
Pour out the lard from the pan, change the cooking oil, and stir-fry the sugar color. Look at the sugar color I fried. It looks very good without soy sauce.
6
Add onions, ginger, star anise, grass, fruit and leaf leaves and stir-fry until fragrant. Add 1 tablespoon of soy sauce, 1 tablespoon of light soy sauce, 3 tablespoons of cooking wine, and 1/2 teaspoon of thirteen spices.
7
Add quail eggs and stir well, add water and heat to boil over low heat and simmer for 1 hour.
8
When collecting juice on high fire, you must collect the juice well so that the braised pork will be wrapped in a rich layer of juice. Add some MSG to enhance the flavor.
9
Just plate and decorate it.Yuan Bao Braised Pork Make Tips
Notes: 1. You must use good quality pork belly, with distinct layers; that way it tastes fatty but not greasy. 2. If you prefer large chunks of meat, cut it larger, but I think this size (bite-sized) tastes better. 3. If you don't know how to caramelize sugar yet, hurry up and learn!! 4. I think making red braised pork requires good soy sauce. I use one tablespoon of Haitian premium dark soy sauce, and Lee Kum Kee steamed fish soy sauce instead of light soy sauce. This makes the color look good and it tastes especially delicious. 5. Using quail eggs allows them to absorb flavor better than chicken eggs. They also look nice; each one looks like a small gold ingot, so it would be strange not to get rich! Final note: I think the best way to stew meat is to use a combination of a clay pot and a wok. Stir-fry first, then transfer to a clay pot to simmer for an hour, and finally use the wok to reduce the sauce. The softness is just right, and it has a slight chewiness. It won't have that mushy feeling you get when cooking it entirely in a clay pot.