Pork 1500 g bean skin 250 g egg 5?

Auxiliary materials: cinnamon 1 salt and pepper 1 cardamom 1 tsaoko 1 clove 3.

Fennel 1 a pinch of dried tangerine peel, 3 fragrant leaves and 4 crystal sugar, and a proper amount of soy sauce 1 small bowl.

Light soy sauce, half a bowl of cooking wine, onion and ginger.

step

1. Prepare the seasonings for boiling brine: onion ginger, cinnamon, pepper, nutmeg, tsaoko, clove, fennel, tangerine peel, dried pepper, fragrant leaves, nutmeg and rock sugar.

2. Wrap smaller medicinal materials with clean gauze, such as fennel, pepper, clove and dried tangerine peel.

3. Add water and all the materials into the boiling pot.

4. After all the seasonings are added, the fire is boiled, and the fire is changed to slow cooking.

5. Treat pork when cooking brine, wash pork and cut it into large pieces.

6. Cut the pork into pieces and blanch it with not too cold water to force it to bleed to the end.

7. Take out the bleeding meat and wash the foam attached to the meat with warm water.

8. Put it into the boiled brine and add a small bowl of soy sauce.

9. Add a small bowl of soy sauce.

10. Add cooking wine.

1 1. After the fire boils, simmer with low heat 1 hour. (Adjust the time according to the size of the meat)

12. When braised pork, the eggs are cooked and peeled, the bean skin is rolled into rolls, tied tightly with cotton thread, and the dried bean curd is cut into coconut shredders for later use.

13. stew until about 1 hour. The thickest part of the meat can be fried thoroughly with chopsticks and added with three spoonfuls of salt.

14. Add processed bean skin rolls, eggs, dried tofu, etc.

15. Cover and stew for another 30 minutes.

16. Soak the marinated ingredients in the marinade, let them cool naturally, then put them in the refrigerator for cold storage and carry them with you.

skill

Spices can be put according to what you have at hand, which is almost enough, not necessarily these kinds.

The freshly cooked gravy may not be strong enough, and the meat will become more and more fragrant after being marinated several times.