Roast meat with quail eggs

Roast meat with quail eggs

Introduction:

"It's winter, and it's meat season. Let's have quail eggs and roast meat."

Production steps:

Step 1: 1. Wash streaky pork, add scallion and blanch for a while.

Step 2: 2. Blanch the meat and peel the quail eggs.

Step 3: 3. Add a little oil to heat up and stir fry the meat.

Step 4: 4. Fry until golden on the surface, add proper amount of cooking wine, turn soy sauce evenly, and pour in quail eggs.

Step 5: 5. Add some boiling water and cook for a while..

Step 6: 6. Add appropriate amount of rock sugar.

Step 7: 7. Cover the pot and simmer until the soup is about to dry. Add a small amount of garlic leaves and start the pot.

Materials required:

Streaky pork: moderate

Quail eggs: moderate

Garlic leaf: appropriate amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Rock sugar: a little

Note: blanching with Scallion has a special flavor. It's the product of one dish and two roasts. The other part of streaky pork is cooked until it's seven mature. It's used to make double cooked pork. Save time and effort. I'm just lazy

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh