Material:
With the skin streaky pork, green, quail eggs.
Seasoning:
Green onion, ginger, garlic, octagon, bay leaf, cumin, dry chili, Chinese prickly ash, meat Kou, sugar, old smoke, wine.
Practice:
1, big leaf of cutting section, ginger slice, meat wash scraped, cut into large pieces.
2, put into cold water pot quail eggs cooked.
3, quail eggs had to use cold water stripping out.
4, the pot fall right amount water, will steaky pork pieces into, Chao 5 minutes remove and rinse with warm water.
5, will Chao water drain into the steaky pork clean pot, small fire Fried.
6, and cook until the meat surface some brown, and some oil leak, into the onion garlic and ginger spice, small fry the fire out fragrance.
7, boil into the wine, just pour some boiled water, add the old transferred color.
8, the fire to boil off froth, cover small and medium heat for 35 minutes.
9, the cover, join the amount of salt, put in the small mouth struck a quail eggs.
Add a spoonful of sugar 10, open fire with the juice, stirring constantly, make soup juice wrapped in each meat can out of the pot.
This braise in soy sauce meat fat but not greasy, thin and not perfectly round wood and other quail eggs with rich nutrition, rice, big pancakes you can eat a bottom off ha ha enjoyable right, winter I eat to braise in soy sauce meat on.
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