Braised pork with tiger skin egg

Overview

How to cook Braised pork with tiger skin egg at home

Cut pork belly into small pieces.
Blanch in a pot under cold water. (Put a few peppercorns, ginger slices, and cooking wine into the pot)
Remove, rinse and drain. Set aside.
Put a little oil in the pot, add rock sugar and stir-fry over low heat until the rock sugar melts and turns reddish brown, add pork belly and stir-fry until it colors.
Pour in Huadiao wine and stir-fry until the wine steam dries up. Add ginger slices, star anise and cinnamon and stir-fry for a while.
Add hot water to cover the pork belly, add soy sauce, cover and bring to a boil, then reduce to medium to low heat and simmer for about 30 minutes.
Boil the quail eggs in a pot, peel and set aside.
Put in the oil pan and fry until the surface turns brown.
Remove and set aside.
When the pork belly is cooked until about half of the water remains, add an appropriate amount of salt and fried quail eggs and continue to cook covered for about 20 minutes.
When the soup reduces, turn to high heat.
Stir-fry over high heat until the soup thickens.
Finished product

$Braised pork with tiger skin egg step 13$
Finished product
Finished product
Finished product
Finished product