Braised pork with gold ingot
By CadenMraz
This dish is slightly spicy. The quail eggs absorb the aroma of the meat and are very delicious. The pork belly is fat but not greasy and melts immediately in the mouth. Strong aroma.
Recipe Recommendations
- pork belly 700 grams
- quail eggs 300 grams
- onion appropriate amount
- Jiang appropriate amount
- octagonal of 2
- dried chili of 2
- edible oil appropriate amount
- rock sugar 30 grams
- cooking wine 1 tablespoon
- soy sauce 1 scoop
- soy sauce 1 scoop
- salt 3 grams
- slightly spicy
- stewed
- an hour
- simple
Steps for Braised pork with gold ingot
1
Cut pork belly into small pieces.
2
Prepare the accessories.
3
Skin cooked quail eggs.
4
Put the quail eggs in a frying pan and fry until golden brown. Remove.
5
Blanch the pork belly in water and control the moisture.
6
Heat the pan without adding oil, add the blanched pork belly, stir-fry over low heat until slightly yellow, and remove for later use.
7
Leave the base oil in the pan and add rock sugar.
8
Boil over low heat to turn the sugar color into brown-red.
9
Add in pork belly and stir fry well.
10
Add soy sauce, cooking wine, onions, ginger and star anise peppers and stir-fry well.
11
Put in the soup pot, add boiling water to cover the meat, and simmer over low heat for 40 minutes.
12
Pour back into the wok, add the fried quail eggs and salt, and cook until 20 minutes to dry the soup.Braised pork with gold ingot Make Tips
Dry dry the water when frying the quail eggs to avoid burns. You don't need to add oil when frying pork belly. Pork belly will produce a lot of oil.