Lu-style classic braised pork
By OsbaldoFunk
Ingredients: salt,tofu,quail eggs,MSG,cooking wine,rock sugar,soy sauce,Jiang,octagonal,cinnamon,soy sauce,pepper,peanut oil,geranyl
Recipe Recommendations
- quail eggs 200 grams
- tofu 500 grams
- peanut oil a little
- octagonal of 3
- geranyl of 2
- cinnamon 1 small piece
- Jiang 25 grams
- pepper a little
- rock sugar 2-3 grain
- cooking wine 1 spoon
- soy sauce 1-2 tablespoon
- soy sauce 1 tablespoon
- salt a little
- MSG a little
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for Lu-style classic braised pork
1
Wash the pork belly and cut it into pieces. (You can blanch the water, but skip this step when you are too lazy to blanch the water)
2
Slice ginger.
3
Cut the tofu into slices, put it into a frying pan, and fry the surface until slightly yellow.
4
Peel the quail eggs, put them into a frying pan, and fry until the surface is slightly yellow.
5
Leave the oil in the pan, heat it, add the pork belly, ginger slices, and pepper, and stir-fry until the pork belly is oily on the outside
6
Pour in the light soy sauce and stir-fry until the steam dries. Add star anise and cinnamon and continue to stir-fry until the meat surface is slightly yellow.
7
Pour in the right amount of water, preferably one centimeter higher than the pork belly. If water needs to be added during the cooking process, please add hot water and never use cold water.
8
Add soy sauce, rock sugar (or white sugar), and cooking wine. After boiling, heat to medium and low for 15 minutes, then pour in the fried quail eggs and tofu, add appropriate amount of salt, and continue to cook until the pork belly is glutinous and soft.
9
Collect the juice over high heat, wrap the soup on the surface of the pork belly, and there is still a little soup left in the pan.