Braised Yuanbao meat(hong shao yuan bao rou )

Braised Yuanbao meat

Introduction:

"This dish is a little spicy. Quail eggs are full of the flavor of meat. It's very delicious. The pork is fat but not greasy. It melts in the mouth. It's very fragrant. "

Production steps:

Step 1: cut the pork into small pieces.

Step 2: prepare the accessories.

Step 3: peel the cooked quail eggs.

Step 4: deep fry quail eggs in oil pan until golden and remove.

Step 5: blanch the pork and control the moisture.

Step 6: heat the pot without oil, add the boiled pork, stir fry it over low heat until it is slightly yellow, and take it out for standby.

Step 7: leave the bottom oil in the pan and add rock sugar.

Step 8: Boil the sugar in low heat and make it brown red.

Step 9: add pork and stir fry evenly.

Step 10: add sauce, oil, wine, onion, ginger and star anise pepper, stir fry well.

Step 11: add boiling water to the soup pot and stew for 40 minutes.

Step 12: return to the frying pan, add the fried quail eggs and salt, and cook until 20 minutes, then dry the soup.

Materials required:

Pork: 700g

Quail eggs: 300g

Scallion: right amount

Ginger: right amount

Star anise: 2

Dried pepper: 2

Edible oil: right amount

Rock sugar: 30g

Cooking wine: 1 tablespoon

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Salt: 3 G

Note: when frying quail eggs, dry them to avoid scalding. Don't use oil when frying pork. Pork will produce a lot of fat.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Yuan Bao Rou