Yuanbao meat
By ChetAdams
Continue with the New Year's dish series. Yuanbao pork has been served before. This time, we mainly want to try out the prize egg boiler. It's really good and convenient.
Recipe Recommendations
- pork belly appropriate amount
- eggs appropriate amount
- nutmeg appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- SUFU appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- braised
- an hour
- simple
Steps for Yuanbao meat
1
Use an egg boiler to boil the eggs and set aside.
2
Soak the chopped pork belly in water for 30 minutes.
3
Blanch the soaked meat in water.
4
Peel the eggs and fry them until golden brown. Set aside.
5
Pour out the oil from the fried egg, add the blanched meat and stir-fry with the cinnamon, chili and cardamom until the meat is slightly yellow.
6
Add onions, ginger and water to boil in another pan.
7
Put a small amount of oil in a wok, add white sugar, and stir-fry until sugar color.
8
stir-fry sugar color until brown-red, and make a big bubble.
9
Pour in the pork belly stir-fried until slightly yellow and stir quickly to make the meat evenly covered with sugar color.
10
Add cooking wine, soy sauce, bean curd juice, stir fry well.
11
Pour in the onion ginger water and onion ginger. No meat.
12
After boiling, add the fried eggs, turn to low heat and simmer for 1 hour until the soup shrinks.