Family reunion egg

This dish was named "Family Reunion Eggs", and my colleague laughed at it for a long time. She suggested that I remove the word "egg", but I still kept it because today was New Year's Day, and "round egg" was a homophonic sound to make up for the fun of New Year's Day. During the holidays, the most important thing for China is the reunion of the family. No delicacies are as important as the reunion of relatives during the festival. Therefore,"Yuanzi" has become an indispensable dish for China during the Spring Festival, symbolizing the infinite beauty of reunion and placing people's endless expectations for reunion.
Anyone with discerning eyes may tell at a glance that this dish actually has lion's head + tiger skin quail eggs in the belly. This time, I cooked these two dishes at the same time. I not only tasted the two flavors, but also brought more meaning to this reunion dish.
This lion's head is stewed over low heat for about 30 minutes, so it tastes fat but not greasy; the tiger skin quail eggs absorb the braised sauce with abalone juice, and are tender on the outside and very delicious on the inside. Whether it is for guests or for family members, it is an absolute dish.

Recipe Recommendations

pork stuffing appropriate amount
quail eggs appropriate amount
eggs appropriate amount
carrots appropriate amount
water chestnut appropriate amount
onion appropriate amount
Jiang appropriate amount
mushrooms appropriate amount
bread crumbs appropriate amount
salt appropriate amount
sugar appropriate amount
oil appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
abalone juice appropriate amount
sesame oil appropriate amount
cooking wine appropriate amount
pepper appropriate amount
starch appropriate amount

salty and fresh
cook
an hour
ordinary

Steps for Family reunion egg

Preparation ingredients: pork stuffing, quail eggs, eggs, carrots, water chestnuts, onions and ginger, mushrooms, bread crumbs; seasoning: salt, sugar, oil, soy sauce, soy sauce, oyster sauce, abalone juice, sesame oil, cooking wine, pepper, starch.

Put the quail eggs and eggs into the pan with cold water. After boiling, cook for another 2 minutes. Remove and peel the quail eggs for later use. Then cook for another 7 minutes, remove and peel the eggs for later use.

Add an egg, chopped mushrooms, water chestnuts, carrots, chopped onions and ginger, bread bran, as well as salt, sugar, soy sauce, oyster sauce, sesame oil, and cooking wine to the pork filling.

Stir the meat filling until the meat filling is strong and sticky.

Wet your hands with water and wrap the eggs into the meat filling.

Beat your hands left and right alternately to expel the air inside to make the lion's head stronger.

Heat the oil in a frying pan, fry it quickly over high heat to shape the meatballs, and then turn to medium to medium heat until the surface is golden yellow.

Then fry the quail eggs until golden brown.

Make a cross knife on the bottom of the green vegetables, add a little oil and salt to the boiling water pot, and heat the cabbage until it breaks raw.

Place the cabbage heart on a plate and place it in, and place it with soaked wolfberry on the cross edge at the bottom to decorate.

Add water in the pan, stir-fried meatballs, quail eggs, onion and ginger, salt, sugar, soy sauce, soy sauce, oyster sauce, pepper, and abalone juice.

After boiling the heat, turn to low heat and simmer for about 30 minutes until the soup is almost dry.

Pour out the lion's head and quail eggs, and use water starch to thicken the remaining soup in the pan.

Pour the prepared sauce on the vegetables.

Eat it while it's hot.