Braised quail eggs with tiger skin(hu pi an chun dan shao rou )

Braised quail eggs with tiger skin

Introduction:

Production steps:

Step 1: cook the quail eggs and remove them

Step 2: deep fry the quail eggs until golden brown

Step 3: drain the oil

Step 4: wash and slice pork

Step 5: bring to a boil and remove the dirt

Step 6: repair the upper hair of the lower skin, rinse with water and drain for later use

Step 7: put the drained pork into a pan and fry until it changes color. Do not add oil. The meat in the fat will come out by itself

Step 8: drain the fried meat

Step 9: slice onion and ginger, cut into sections and set aside

Step 10: saute onion and ginger

Step 11: pour in the meat

Step 12: pour in quail eggs and water

Step 13: add soy sauce, oyster sauce, gourmet, salt and cook for 25 minutes. Finally, collect the thick soup over a large fire

Materials required:

Streaky pork: moderate

Quail eggs: moderate

Onion and ginger: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

Delicious: moderate

Note: quail skin thin, do not fry too old. You can make a small hole with a toothpick to taste it.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hu Pi An Chun Dan Shao Rou