Braised meat and quail eggs(hong shao rou an chun dan )

Braised meat and quail eggs

Introduction:

"This dish is learned from my son's kindergarten chef. It's made of minced meat in kindergarten. It's good for my little baby. It's delicious. Try it ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Production steps:

Step 1: cook the quail eggs with water, leave a little water in the pot (which can submerge the eggs), add soy sauce and salt, and marinate the eggs for 10 minutes.

Step 2: peel the quail eggs.

Step 3: cut pork into pieces, blanch slightly, take out and drain.

Step 4: add oil to the frying pan, stir until it's 70% hot, add scallion and ginger slices, stir fry pork, add soy sauce and color.

Step 5: submerge the pork with water, turn to low heat and simmer for 20 minutes, add peeled quail eggs to absorb the soup, sprinkle with scallion, add salt to taste, and turn off the heat when the soup is thick.

Materials required:

Quail eggs: moderate

Streaky pork: moderate

Scallion: right amount

Salt: right amount

Soy sauce: right amount

Note: I like to peel quail eggs the night before and make them the next morning. It's very convenient

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou An Chun Dan