Tiger-skinned egg stew
By VicentaLakin
Recipe Recommendations
- pork belly 300g
- oil tofu 200g
- quail eggs of 20
- cooking wine appropriate amount
- ginger appropriate amount
- onion appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Tiger-skinned egg stew
1
Five flower slices, ginger slices。
2
The quail eggs are boiled, the shells are stripped, the knife is cut。
3
quail eggs drain water from kitchen paper。
4
It's in the cast iron pan。
5
Put the eggs in。
6
It's covered with "fried," pull in the middle。
7
It's as good as it looks。
8
Fill it up。
9
Put the ginger cream in the pot。
10
I'll put it in five flowers。
11
I'm afraid of oil。
12
It's also treating tofu。
13
Five flowers greasy。
14
Get some extra oil out。
15
Put it in quail eggs。
16
Add wine, water。
17
Add raw boil。
18
Boil for a while, about 10 minutes。
19
Put it in white。
20
Add oil tofu, little flames for 10 to 15 minutes, and chicken, that's all。
21
Bring the pot to the table。
22
The tiger's eggs tasted。