Braised egg with pork knuckle
By VicentaLakin
Recipe Recommendations
- Didan second
- pork knuckle a
- vegetable oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- spices
- rock sugar appropriate amount
- pepper appropriate amount
- sweet sauce appropriate amount
- soup-stock appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for Braised egg with pork knuckle
1
Two eggs.
2
Chop the pig's feet into pieces and wash the fur.
3
Cut green onions into sections, pat ginger and garlic with a knife, and use a variety of spices to spare (spices can be replaced by thirteen spices).
4
Put in an oil pan, heat the oil until 50% to 60% heat, and put in the ground egg pieces and fry them (cut the ground egg into thick elephant eye slices of irregular size).
5
Remove and control oil.
6
Leave the base oil and stir-fry over slow heat to prevent sticking to the pan.
7
Add soy sauce and rock sugar and stir-fry to color, add sweet flour paste and stir-fry until 80% cooked.
8
Put pork feet, onions, ginger, garlic, pepper, salt, ground eggs, and old soup (no old soup can be replaced with water) into a pressure cooker.
9
Simmer for twenty minutes.
10
Add MSG, remove from the pan and fill in a bowl.