braised pork and egg

Recipe Recommendations

• pork appropriate amount
• eggs appropriate amount
• carrots appropriate amount
• cooking wine appropriate amount
• rock sugar appropriate amount
• green onions appropriate amount
• octagonal of 3
• cinnamon small amount

• salty and fresh
• stewed
• several hours
• ordinary

Steps for braised pork and egg

1

Cut pork into 2 cm square pieces, preferably pork belly. Soak in cold water for 15 minutes, add a small amount of cooking wine to cold water and drink salt.

2

Blanch the pork in water. Bring the water to a boil, add the pork, and cook for 2-3 minutes until the pork changes color.

3

Then drain the water and rinse the pork with cold water. You can keep the water for blanching the pork and remove the foam on the surface for later use.

4

6-8 eggs, boiled until white boiled eggs. Pour cold water over the eggs, add a little salt to the water, boil the water, and cook for 5-8 minutes, depending on how tender you need. When boiled eggs are hot and rinsed with cold water, it will be easy to peel.

5

Use a knife to cut the peeled boiled egg vertically a few times so that it will taste better later.

6

Boil rock sugar (you can also use brown sugar if you don't have rock sugar). Add rock sugar to the small hot pot and simmer until the rock sugar melts.

7

Continue to simmer until the color of the rock sugar turns brown and bubbles.

8

Pour the braised pork into the syrup and stir fry quickly over high heat until each piece of meat is stained with the syrup and the meat becomes dark.

9

Prepare green onions, carrots (you can save), European radishes (you can save, or you can replace potatoes), and green peppers (you can save), and cut them into pieces. Also prepare 3 star anise and a small amount of cinnamon (I only bought star anise, so I saved cinnamon here). I personally like to use carrots after being blanched in water, but here I rely on my personal preference. In addition, the authentic old Shanghai braised pork and egg is only composed of meat and eggs. Adding vegetables is my personal improvement. The two members of the family didn't like vegetables very much, but when the vegetables were stained with broth and gravy, everyone suddenly liked them.

10

Photo of European radish. It looks like radish, but in fact, it tastes basically the same as potatoes. It is more waxy than potatoes. It has no taste of radish at all. I don't know why it is called European radish. I bought it at that time because I mistook it for a white radish. Unexpectedly, I fell in love with it.

11

Pour the green onions, carrot pieces, European radish pieces, garden pepper pieces and star anise cinnamon into the pan.

12

Stir fry with the braised pork a few times.

13

Change the pot. First put the boiled egg into a new pot, and then pour in all the ingredients in the wok, so that the egg is immersed in the juice at the level of the pot, making it easier to stew and taste. Those who have casseroles are better off using casseroles. Old Shanghainese think that the soup and brine cooked in casseroles are more fragrant.

14

Add the water or stock from blanching the pork before into the pan. I used ribs soup. The amount of soup (water) you add depends on your personal preference, and generally depends on the ingredients you have not eaten. My family likes to eat vegetables that are juicy, so I add more water. Then add a small amount of soy sauce, sugar (more), and salt. Simmer over low heat for 40 minutes to 1 hour.

15

Add a small amount of chicken essence (you can save it) before taking out the pan, thicken it over high heat, and take out the pan.

Recipe Categories

• hot dishes
• Anhui cuisine
• Elderly recipes
• Winter recipes