Red roast eggs
By VicentaLakin
The red meat is red, and it is not fat, and the entrance is soft, and it is not tiresome. It's not like it's so much fun to absorb the halogened eggs of red roast soup。
Recipe Recommendations
- Pork belly with skin appropriate amount
- eggs appropriate amount
- vegetable oil appropriate amount
- rock sugar appropriate amount
- cumin appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- aniseed appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Red roast eggs
1
(b) Skin-drive, purified, cut into squares and pulled with cold water
2
Cooking is ready, big stuff, fragrance, cinnamon packs
3
(b) The filling of a suitable quantity of oil in the pot, the heating of the fire, and the addition of a few pieces of ice sugar, so that they can melt and change colour
4
Pour it into meat, flip it
5
- Joining raw and raw wine and continuing to fry
6
Until the colour is even and the fire shuts down
7
A casserole with water, boiled and added to the stew
8
(b) Falling into fine pieces of meat, burning the fire and cooking for 10 minutes
9
(a) To pour the fine piece of meat into the casserole and boil it for 10 minutes in the fire
10
(a) The extraction of surface plumes
11
The eggs are boiled, the skin is skinned after the cold, and the meat is roasted
12
Two hours with a little fire and half an hour before the boiler is served with salt
13
The red roasted eggs come out of the pot, and the plate is loaded。