Eggs are also cute(ji dan ye mai meng ji dan hong shao zhu ti )

Eggs are also cute

Introduction:

Production steps:

Step 1: prepare materials: a pig's hoof, chop and wash. Four eggs. A large slice of ginger. Li Jinji braised juice.

Step 2: put the right amount of boiling water into the pot, add the eggs and cook them (the eggs should be cooked in cold water).

Step 3: don't pour out the water after boiling the eggs, put in the pig's feet to remove the water.

Step 4: wash the pig's hoof with water and drain it.

Step 5: heat up the pan, add a little oil and saute the sliced ginger.

Step 6: add pig's feet, stir fry a little, add 2 teaspoons salt, and continue to stir fry until yellowish.

Step 7: at this time the pot will be dry, add a little water, pour in the amount of soy sauce stir fry evenly.

Step 8: pour in the sauce (a little more).

Step 9: shell the boiled eggs and use a knife to make some patterns on them.

Step 10: add boiling water to the pot, the amount of water is less than the pig's feet, and add eggs (try the taste, the taste should be a little lighter at this time, the taste will become much thicker after the juice collection).

Step 11: cover and simmer until the pig's feet are soft and rotten. I simmered for about 40 minutes. I decided the time according to my taste

Step 12: after stewing, add the juice.

Materials required:

Pig's hoof: one

Eggs: 4

Ginger: a large piece

Li Jinji braised juice: right amount

Old style: moderate

Salt: right amount

Note: Pig's hoof must be fresh to taste good. Eggs must be boiled in cold water. They are easy to crack if they are boiled. Don't add too much salt at the beginning of seasoning. You can wait for a short time before tasting the taste. The taste should be a little light at this time, because the taste will be stronger and stronger with the evaporation of water. It's better to use boiling water when stewing. Cold water will make the meat tight. It's better to add enough water at one time. If it's not enough, you can only add boiling water. When stewing, we must use medium and small fire, fire and water will soon dry. If you find that it has been stewed, but there is too much water, open the lid, open the fire, and you can collect the juice quickly.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Dan Ye Mai Meng Ji Dan Hong Shao Zhu Ti