Shanghai braised pork with stewed egg
By YasminKling
This braised pork does not need to add extra oil and is healthier. And take-out eggs can be used as breakfast the next day. It tastes good and is very convenient.
Recipe Recommendations
- pork belly 800g
- eggs of 7
- cooking wine appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- cinnamon appropriate amount
- clove appropriate amount
- aniseed appropriate amount
- salty and sweet
- braised
- an hour
- ordinary
Steps for Shanghai braised pork with stewed egg
1
800g of fresh pork belly, wash, and remove residual pig hair.
2
Cut pork belly into small pieces.
3
Put the meat pieces into the pan with cold water, add 1 spoonful of cooking wine, bring to a boil, and continue to cook for 15 minutes.
4
Remove the pork belly pieces and wash them with warm water. Set aside.
5
7 eggs, after boiling, peel them, and make a few small cuts on the surface of the eggs to taste them.
6
Put a pot of water in a pot, and then add rock sugar.
7
After boiling the rock sugar, add the pork belly pieces. Wrap the meat with sugar.
8
Pour in cooking wine and soy sauce, and wrap the meat evenly.
9
Add the eggs and continue to fry with the lid open for a while.
10
Add a bowl of stock, 1 aniseed, 2 slices of cinnamon, and 3 cloves, cover over high heat and bring to a boil, and simmer slowly for 1.5 hours.
11
Collect the juice over high heat, add the right amount of salt to season according to your taste, and serve.