Roasted pork with garlic sprouts and duck eggs
This dish is cooked when our family worshiped our ancestors. Every year, before the Qingming Festival, the men of the whole family gather together to worship our ancestors. However, the women are busy cooking without taking part in formal things or eating together. Eating, and eating begins only after the men eat it. My mother often makes this at home, and I never get tired of eating it for free, especially that duck cake!
Recipe Recommendations
- pork belly 500 grams
- garlic sprouts 250 grams
- duck eggs 5 rats
- cooking wine 1 tablespoon
- chicken essence 1 teaspoon
- salt 1 teaspoon
- white sugar 2 tsp
- soy sauce 1 tablespoon
- ginger 1 block
- onion a little
- salty and fresh
- burn
- an hour
- simple
Steps for Roasted pork with garlic sprouts and duck eggs
1
Prepared materials.
2
Wash the pork, add cold water to boil and blanch it.
3
Beat the duck eggs, add chicken essence, salt, and chopped green onion and beat well.
4
Add a little oil to the pan, just coat the pan with a thin layer, and add the egg liquid after heating it.
5
Add slowly over low heat until all cooked.
6
Wash the blanched pork belly with blood foam and cut it into thick slices.
7
Heat with a little oil, stir-fry the ginger slices until fragrant and add the slices.
8
Stir fry for dozens of seconds, add cooking wine, and stir-fry soy sauce well.
9
Add water to boil.
10
Wash the garlic sprouts and cut them into sections, and cut the prepared duck cake into pieces.
11
When the meat is almost crisp, add the garlic sprouts and bring the duck eggs to a boil.
12
Add some salt and mix well. Cook for about two minutes.
13
The delicious northern Jiangsu farmhouse dish-garlic sprouts and duck eggs roast pork is ready.