Quail egg red pork
By VicentaLakin
This course is made of quail eggs mixed with five bouquets of meat, fragrance, smelting and unbreakable, fragrance without gruesome mouths, red colours and adornment。
Recipe Recommendations
- pork belly 600 grams
- quail eggs 300 grams
- rock sugar 15 grams
- soy sauce 2 tsp
- SUFU 1 block
- oyster sauce 2 tsp
- soybean paste 1 teaspoon
- cooking wine 2 tsp
- Jiang 1 small piece
- onion 3 pieces
- garlic half a head
- edible oil 15 grams
- salty and fresh
- cook
- an hour
- ordinary
Steps for Quail egg red pork
1
The quail eggs are cold watered into the pot, and when boiled in the fire, they can be extracted in three minutes。
2
Put quail eggs in cold-water bowls, and remove their skins, thus making them more complete。
3
five flowers cut into squares around 2 cm, ginger, onions, garlic wash, slices。
4
A proper amount of water is poured into the pot, and when it is burned, the meat is boiled to white and the foam is spilled。
5
Pick it up. Dry water, spare。
6
A small amount of edible oil is poured into the pot, a little fire is burned to 50% heat, ice sugar is put in, sugar is fried to melt into liquid form, colour is close to brown red, bubbles come out, then it's over, and then it gets bitter. Fried sugar is the key to this dish。
7
Turn off the fire, which is too hot to be splattered by oil stars, and pour into the flesh of five flowers, ginger, onions, garlic, and turn it over quickly, so that the sugar will be evenly covered in meat。
8
The water is poured into raw water, which has no food, and which is put in raw, emulsive, soybean, soybean, wine, all the same, and when the fire breaks, it turns into a fire of about 20 points。
9
Put it in quail eggs, mix it evenly, and cook it for about 40 minutes。
10
Cooks to the cuisine colour (deeper color), turns to the fire for juice, and boils when the soup is thick。
11
PUT ON ONIONS, OK
12
Colorful, attractive。
13
The finished map appreciates it。
14
The finished map appreciates it。
15
The finished map appreciates it。Quail egg red pork Make Tips
The sugar-to-oil ratio is 1:1 good, the sugar fractions from the ice cream are bright and the light is the best, especially in the final stages, when the fire is too hot and the color closes to the brown red, or it becomes bitter. 2. The various types of sauce are salted and require additional salt, as appropriate。