Yuanbao braised pork(zhao cai jin bao yuan bao hong shao rou )

Yuanbao braised pork

Introduction:

Quail egg is considered as "ginseng in animals", and it is a good tonic. It has unique nutrition, so it is called "the best in eggs". The golden quail eggs in Yuanbao braised pork look like small Yuanbao, corresponding to its rich nutritional value. Braised pork, bright red, symbolizes the prosperity of the business, with coriander and plum embellishment, augurs the prosperity of the next year's business, financial resources. This dish is packed in a pot, like a treasure plate, so it embodies the moral of attracting wealth. This dish tastes salty and fragrant. The braised meat is soft, waxy, smooth and tender. It is fat but not greasy. The quail eggs absorb enough of the soup, and the aroma is overflowing

Production steps:

Step 1: raw material picture: first class pork quail eggs.

Step 2: wash the meat with warm water for an hour.

Step 3: cut into pieces. I'm afraid of fat meat, so I cut into small pieces. Blanch for three minutes and put pepper in the water.

Step 4: stir fry pork with a little oil until it turns slightly yellow. Put it out for use.

Step 5: pour out the lard in the pot, change the cooking oil, and stir fry the sugar. Look at the sugar color I fried. It looks good without soy sauce.

Step 6: add onion, ginger, star anise, stir fry the fragrant leaves, put 1 tbsp of soy sauce, 1 tbsp of raw soy sauce, 3 tbsp of cooking wine, 13 spice and a half tbsp.

Step 7: add quail eggs, stir well, add water, bring to a boil, simmer for one hour.

Step 8: collect the juice in a big fire. It is necessary to collect the juice well so that the braised meat will be covered with a layer of rich juice. Put some monosodium glutamate to improve the taste.

Step 9: plate decoration.

Materials required:

Streaky pork: moderate

Quail eggs: moderate

Jingcong: moderate

Ginger slices: right amount

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Rock sugar: right amount

MSG: right amount

Thirteen spices: appropriate amount

Salt: right amount

Note: later: 1, pork must be better, layer by layer, so eat fat but not greasy. 2. If you prefer to eat large pieces of meat, you can cut them bigger, but I think it's better to eat one bite at a time. 3. If you can't stir fry the sugar color, you should learn it!! 4. I think good soy sauce must be used to make braised pork. I use a spoonful of Haitian super soy sauce and Li Jinji steamed fish soy sauce instead of raw soy sauce. This color is beautiful and delicious. 5. Quail eggs taste better than egg soup. Also good-looking, one by one like a small treasure, do not get rich is strange! Last note: I think the best way to stew meat is to combine casserole with wok. Saute in casserole for one hour, then collect the juice in the casserole, the softness is just right, a little Q. It doesn't feel like it's completely in a casserole.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhao Cai Jin Bao Yuan Bao Hong Shao Rou