How to make braised braised pork with tiger skin eggs to make it the best

Overview

I love tiger skin cuisine. I like tiger skin peppers, tiger skin tofu, tiger skin eggs, tiger skin knuckles, and tiger skin pork belly. In fact, regarding tiger skin, to put it bluntly, the ingredients are initially processed and then fried, pan-fried or grilled to make the surface of the ingredients brown and wrinkled to look like tiger skin. Tiger skinned eggs are an egg product made by boiling fresh eggs in water, peeling them and frying them. The quail eggs I use here turn deep yellow after deep-frying, and the skin is wrinkled, looking like beautiful tiger skin, hence the name tiger skin eggs. Don’t underestimate these tiger skinned eggs, which are not only beautiful to look at but also delicious. The braised pork with tiger skin eggs that I make is loved by the whole family. The beautiful tiger skin quail eggs are fragrant and crispy on the outside and tender on the inside. The attractive braised pork is not greasy and melts in the mouth. It is a delicacy suitable for all ages. In this season where there are many festivals and meat is not a favorite, you might as well give it a try. Following my method, you will definitely make the most delicious braised braised pork with tiger skin eggs, which your family will never get tired of eating.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• winter recipes
• lunch
• cooking wine
• old soy sauce
• onions
• pork belly
• quail eggs
• rock sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the quail eggs, put them in a pot and cook them, take them out and soak them in cold water for 1-2 minutes. (It is easier to peel the shell if soaked in super cold water)

   

2. 2 Peel the quail eggs, heat the oil in the pan until it is 70% hot, slide in the quail eggs and fry until golden and tiger skin-like.

   

3. 3 Cut the meat into small cubes, blanch it in cold water to remove the bloody smell and drain.

   

4. 4 Chop the onions and ginger and set aside. Pour a small amount of cold oil into the pot, pour in the rock sugar and stir-fry until the sugar color becomes brown. Add the meat and stir-fry continuously.

   

5. 5 Add a little salt, pour in soy sauce and light soy sauce and continue stir-frying.

   

6. 6 Pour in the cooking wine, add onion and ginger, and continue to fry for a while.

   

7. 7 Pour in hot water that covers the meat, cover the pot, bring to a boil, then reduce the heat and simmer for about 30 minutes until the meat is crispy and tender. Add the quail eggs and cook for about 15 minutes. Turn up the heat until the soup is thick and serve.