Tiger-skinned egg roast
By VicentaLakin
Recipe Recommendations
- pork belly 500G
- eggs of 6
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine 1 scoop
- beer 1 bottle
- octagonal of 2
- cinnamon of 2
- geranyl 3 tablets
- dried chili of 3
- SUFU 1 block
- pork sauce 1 scoop
- soy sauce a little
- rock sugar 8
- oyster sauce 1 scoop
Steps for Tiger-skinned egg roast
1
Eggs are fertilized in pots (also boiled)。
2
Eggs cool, skin。
3
The boiler is 50% hot and the eggs are blown out of the skin。
4
It's better to blow it up, get cold water and look better。
5
Five flowers cut into pieces。
6
Clean up and make extra blood。
7
Five flowers in cold water, with ginger onions, wine, water tossing。
8
It doesn't bother to eat when the pot is not oiled, when the little fire is in the flesh of five flowers, and when the extra fat of five flowers is released。
9
It's a little yellow in there. Just oil。
10
Prepare onions, ginger chips, eight horns, fragrance leaves, guacamole for backup。
11
Five flowers of meat, oil of oil, onions of incense。
12
Down to five flowers, fast-fried。
13
Pour a beer and boil it。
14
Add a few iced sugars and boil the fire。
15
A piece of cream, a spoon of fork sauce, a little water, evenly mixed。
16
Add a little old-fashioned color, platinum oil, rotting milk, and stew to the bottom。
17
Pick out the dregs, lay down the eggs of the tiger, stew them softly, and gather the juice in the fire。
18
Pick up the pan。Tiger-skinned egg roast Make Tips
There's no need for salt. The sauce smells salty, or it's salty。