Braised bean curd meat and marinated eggs(hong shao fu ru rou lu dan )

Braised bean curd meat and marinated eggs

Introduction:

"Braised pork with eggs or quail eggs, our family often do, today added a friend sent Bagongshan fragrant Sufu and seafood sauce, taste great!"

Production steps:

Step 1: wash pork and cut into pieces.

Step 2: wash carrot, peel and cut into hob pieces.

Step 3: cook quail eggs and shell them.

Step 4: cut scallion into sections and ginger into slices.

Step 5: add a small amount of salad oil into the pan, add ginger, scallion and star anise and saute until fragrant.

Step 6: add the pork and stir out the oil.

Step 7: stir fry pork until golden on both sides.

Step 8: add 1 tablespoon seafood sauce in turn.

Step 9: half a piece of Sufu and a spoonful of sufu.

Step 10: 2 spoons of cooking wine and 1 spoonful of soy sauce.

Step 11: stir fry a spoonful of Lee Kum Kee marinade for about 1 minute.

Step 12: add carrots in turn.

Step 13: put in the quail eggs.

Step 14: add appropriate amount of warm water (just over the raw materials) and bring to a boil over high heat. Turn to medium heat and simmer for 20 minutes.

Step 15: remove the lid, add half a teaspoon salt and half a teaspoon sugar to taste, and then add the sauce over high heat.

Step 16: Sprinkle with scallion and eat.

Materials required:

Streaky pork: moderate

Quail eggs: moderate

Carrot: right amount

Scallion: right amount

Shallot: moderate

Ginger: right amount

Star anise: right amount

Bagongshan fragrant rotten milk: right amount

Lee Kam Kee Seafood Sauce: right amount

Lee Kam Kee marinade: right amount

Cooking wine: moderate

Old style: moderate

Salt: right amount

Appropriate amount: sugar

Note: 1. Choose pork to a little fat, otherwise no oil quail eggs and carrots are not very delicious! 2. I don't like the fat taste of streaky pork, so I can cut it into small pieces. In addition, I can stir fry it more when I stir fry it. In this way, the streaky pork is not greasy and has a burnt aroma. 3. Because sufu, seafood sauce, marinade and soy sauce all have salt flavor, so when seasoning, salt should be given as appropriate. If you like chicken essence, you can also put some.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Fu Ru Rou Lu Dan