Braised pork with tiger skin eggs(hu pi dan shao rou )

Braised pork with tiger skin eggs

Introduction:

"I learned this dish from my mother-in-law. Although I know it's high in cholesterol, my family loves it very much. Now I control eating it once a month to relieve my hunger. Children like to eat it because the eggs are delicious and better than white eggs! Don't like can also be changed into quail eggs. In this year's wanjiayan, I took out my dish for you to taste. Now I tell you how to eat it! "

Production steps:

Step 1: prepare the raw materials, cut the pork into small pieces, the size of your thumb is OK, the eggs should be cooked first, peel off the shell and set aside.

Step 2: pour the oil into one third of the oil pan, put the boiled eggs into the cold oil, and then beat the fire to the middle level. Remember to keep pushing the eggs to prevent them from sticking to the bottom of the pan. When the egg skin turns golden yellow and the skin is wrinkled, the egg can be fished out.

Step 3: pour out the oil, open the fire, stir fry the pork in the pot until the skin turns yellow, stir fry with oil, add two spoonfuls of sugar, stir fry with soy sauce, add water after color (can put the meat just submerged to the water level), put salt into the pot, change the low fire to simmer, when the meat is 7 mature, pour in the eggs (pay attention to turn over the eggs halfway to ensure that all the eggs can be colored) After the meat is cooked, add chicken essence and other seasonings, open the fire, collect the juice and put it on the plate.

Materials required:

Pork: half a catty

Eggs: right amount

Sugar: one teaspoon

Veteran: two spoonfuls

Salt: a little

Oil: two teaspoons

Ginger: one or two

Shallot: a little

Note: like to eat sweet can give more sugar, don't like sugar can not give, but the sugar to the sauce when first to, so that the dish can be red, not black.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hu Pi Dan Shao Rou