How to braise Braised pork belly and eggs

"Almost everyone likes to eat Braised pork belly. But now they pay special attention to health care. They want to satisfy their appetite, and they don't want to eat more fat. It sounds like a contradiction. But as long as we master the trick of Braised pork belly, we can take into account the above two points. In addition, Braised pork belly can also be added with other ingredients, so that it is more nutritious and edible. Today's Braised pork belly, I put quail eggs, which are really tasty and nutritious, and completely eliminates the process of Soy egg. In addition, the cholesterol content of quail eggs High, so don't eat too much at one time."

Food ingredient details

Main materials

Pork belly with five flowers

500 grams

Quail eggs

24 pieces

accessories

vegetable oil

20 grams

Rock sugar

1 small handful

liquor

20 grams

salt

appropriate amount

garlic

Number petal

ginger

1 piece

Octagon

2 pieces

Xianxian

taste

burn

workmanship

an hour

time consuming

ordinary

difficulty

Procedure of Braised pork belly and egg

1. Clean the pork belly with skin

2. Cut into two centimeter thick pieces

3. Pour a little oil into the wok and add a small handful of rock sugar

4. Stir fry over medium and low heat until caramel colored

5. Pour the diced pork belly into the pot and stir fry, be sure to reduce the heat

6. Stir fry the fat from the meat chunks, and the excess oil can be poured out or used to stir fry without wasting

7. Put star anise, garlic, and ginger into a pot and continue to stir fry

8. Pour proper amount of Baijiu. Baijiu is more suitable for this dish than cooking wine

9. Stir fry evenly to allow the wine to evaporate and remove the fishy smell from the meat

10. Pour hot water along the edge of the pot, do not pour it on the meat pieces, so that the caramel color can be well preserved on the surface of the meat pieces, and do not flip the meat pieces; Cover and simmer over low heat for 30 minutes

11. Boiled and peeled quail eggs

12. Pour quail eggs into a pot, add a little salt, mix well, and continue to simmer over low heat for about 30 minutes

13. Collect the juice and leave a small amount of soup to adhere to the surface of the meat and quail eggs, which looks good and has a taste

14. The color is golden red, so tempting

Tips

No drop of soy sauce was put into Braised pork belly during the whole process, which was completely fried with sugar. So when pouring hot water, do not pour water on the meat, pour it along the edge of the pot, and do not turn the meat; Add salt afterwards, which is beneficial for the meat to ripen; The trick to make Braised pork belly not greasy is to stir up the excess fat in the meat at a low heat, and then pour it out. In this way, it will not be greasy, and the meat is very biting and rotten.

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