Roasted pork with tiger skin eggs

I learned this dish from my mother-in-law. Although I know that it has high cholesterol content, my family loves it very much. Now I control it to eat it once a month to satisfy my cravings. Children generally like to eat it because the eggs they make have taste. It's better than white water eggs! You can also change quail eggs to what you don't like. At this year's Wanjia Banquet, I took out my dish for everyone to taste. Now I will tell everyone how to eat it!

Recipe Recommendations

pork belly half a catty
eggs appropriate amount
sugar a big spoonful
soy sauce two tablespoons
salt a little
oil two teaspoons
ginger one or two
onion a little

salty and sweet
burn
an hour
ordinary

Steps for Roasted pork with tiger skin eggs

Prepare the raw materials, cut the pork belly into small pieces, just the size of your thumb. The eggs must be cooked first and peeled off the shells for later use.

Pour the oil into one-third of the oil pan, put the boiled eggs in cold oil, and turn the heat to medium range. Remember to push the eggs constantly to prevent them from sticking to the bottom of the pot. Remove the egg when the skin of the egg is golden yellow and the skin is completely wrinkled.

Pour out the oil, light the heat on, put the pork belly into the pan and stir-fry until the skin turns yellow, add the oil and stir fry, add two spoonfuls of white sugar, pour in the soy sauce, stir fry, add the color, and add water (you can submerge the meat just to the water level), add salt and simmer over low heat, when the meat is cooked, add the eggs,(note to turn the eggs halfway to ensure that the eggs can be fully colored), after the meat is cooked, add chicken essence and other seasonings, turn on the high heat to collect the juice and place on the plate.