Galeries Lafayette Braised Pork
By EricaStroman
The first time I saw this name, I was deeply attracted. I don't know when the delicious food came out, but I think it should have something to do with Cixi, so it's called--Galayette's Braised Pork. Because Angelica sinensis, Codonopsis pilosula, and red dates are added, the meat is very fragrant and tastes better than ordinary braised pork and has a unique taste.
Recipe Recommendations
- pork belly 250 grams
- chestnuts 100 grams
- dried chili of 2
- red dates of 2
- aniseed of 2
- pepper 10 capsules
- Angelica a
- Codonopsis a small handful
- geranyl 2 tablets
- soy sauce appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Galeries Lafayette Braised Pork
1
Wok in oil and saute pepper, aniseed, fragrant leaves, and pepper until fragrant.
2
Add the blanched pork belly and stir fry.
3
Add rock sugar.
4
Continue to stir-fry until the pork belly becomes transparent.
5
Add the soy sauce.
6
Add cooking wine and stir well.
7
Stir fry until the meat is fragrant.
8
Add water and simmer over high heat for 15 minutes.
9
Add Angelica sinensis and Codonopsis pilosula.
10
Add red dates and continue.
11
Pour in the chestnuts and cook for 5 minutes.
12
Pour all ingredients into the casserole and add the quail eggs.
13
Bring to a boil over high heat, simmer over low heat for 1.5 hours, add a little salt to the soup, season with chicken essence and turn off the heat.Galeries Lafayette Braised Pork Make Tips
This dish is very suitable for autumn and winter. It is a nourishing and nourishing food. The braised pork is fat but not greasy, soft and rotten in the mouth, with a slight aroma. The chestnuts and quail eggs absorb the aroma of the meat and are very delicious.