materials used:
1, pound of pork skin;
2, 30 quail eggs;
3, the two key crystal sugar (about two and a half);
4, a Laojiang;
5, two 1.80-mei;
6, One tsp pepper;
7, two small piece of cinnamon;
8, four dry hot pepper;
9, four scallions, 5;
10, a half tablespoon soy sauce ;
11, the two key cooking wine;
12, an appropriate salt
practice:
1, quail eggs will be clean After placing a pot under cold water to boil, customs Thermal bored after more than five minutes
2, put pork pot with warm water boiling of the fire, Huozhu change in two minutes to go Xuemo
3, remove pork after the cut of about one centimeter square piece of (the individual may like the size of the cuts); quail eggs removed after soaking with cold water for about five minutes after the shelling, using kitchen paper swab Dry Water; Laojiang break beat; scallions cut into two sections; dry hot segments.
4, 50 burning oil pot hot, the next with quail eggs Small and medium-sized slow fire bombing.
5, when deep-fried golden brown remove Drain oil.
6, leaving pot with about a half tablespoon oil to warm micro-fire, under the crystal sugar slowly stir
7, Chaozhi smoke pot filled sugar Coke was yellow.
8, pork into the fire immediately after the clearance, fast turning meat so that it evenly colored sugar Guoshang
9, plus about three catties soup or water (if the pan can be divided into several small increase, but in the way when the water must be boiling water ), Opened fire after boiling into Laojiang, star anise, pepper, cinnamon, dried pepper, scallions, soy sauce, cooking wine, after placing a slow-burning fire Gaixiao.
10, under fire for half an hour after the quail eggs, salt, boiling of the fire after the fire Gaixiao slow burn about an hour
11, when the broth to the fire to dry land when the juice.
12, received dry sauce Guan after the fire, to pick onions, ginger, star anise, cinnamon should not, quail eggs will be placed around the plate, and then after the meat into chunks Sheng
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Posted:2009-5-25 23:35:02