Braised pork belly
By RoseBlanda
I have always wanted to challenge pork belly. Oily but not greasy, soft and delicious, making people completely forget about losing weight. I have done it many times, but it never tasted well. Today, I cut the meat smaller and added cute quail eggs. It tastes good and has high nutritional value.
Recipe Recommendations
- pork belly appropriate amount
- quail eggs appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Braised pork belly
1
Cut the green onions into white sections, slice the ginger, wash the meat, scrape the skin, and cut into small pieces.
2
Blanch the pork belly in water, remove and drain the water, add onions, ginger and garlic spices, and stir fry over medium heat to create the aroma.
3
After cooking Shaoxing wine, pour appropriate amount of boiling water, add soy sauce to color. Bring to a boil over high heat to remove foam, cover and cook over medium heat for about 30 minutes.
4
Open the lid, add appropriate amount of salt, and add the quail eggs with a small incision. Add a spoonful of white sugar and turn on high heat to collect the juice, stir fry constantly, so that the soup is wrapped around each piece of meat.