Braised pork with double abalone mushroom and tiger skin egg
By LarueGibson
This is a rather labour-intensive banquet dish. It took a total of three hours. The result of careful preparation was well received and praised by the family. When you have time, you can also try it by friends. It is very delicious!
Recipe Recommendations
- pork belly 2000 grams
- quail eggs of 18
- onion appropriate amount
- ginger slices appropriate amount
- octagonal of 2
- salt appropriate amount
- cooking wine 2 tablespoons
- vinegar a little
- salty and fresh
- burn
- ten minutes
- senior
Steps for Braised pork with double abalone mushroom and tiger skin egg
1
Wash the purchased quail eggs with water and clean water, place them in a cold water pot, add a little vinegar (easy to peel after cooking), cook for about ten minutes, and remove.
2
Peel off the cooked quail chicken one by one, put it into a hot oil pan, fry until the surface is golden yellow, remove it, and set aside.
3
Wash the surface of the pork belly, cut the mahjong pieces, place them in a cold water pot, adjust the heat to a minimum, cook for 30 minutes, remove them, and rinse them with clear water. Set aside.
4
Clean and clean the double abalone mushrooms. The big ones are divided into two and the small ones are the whole.
5
Raise the oil to 70% heat, add the pork belly in flying water, and stir-fry until the meat is oily.
6
Pour in the cooking wine to remove the fishy smell.
7
Pour in the braised soy sauce and color.
8
Add ginger slices and stir-fry well, add appropriate amount of hot water (based on meat), add two star anise, bring to a boil over high heat, and turn to low heat for one hour.
9
Add the spring onion segments and pour in the double abalone mushrooms.
10
Pour in the fried tiger skin quail eggs, bring to the boil again, and turn to low heat and simmer for half an hour.
11
Add a large piece of polycrystalline rock sugar, cover the pan, and heat over medium heat for ten minutes.
12
When the soup is not long, add appropriate amount of salt.
13
Add in appropriate amount of Big Happiness Chicken Essence, simmer over high heat for five minutes, collect the juice, and serve out of the pan.