Recipe: Tiger skin egg magnolia sliced ​​pork

Home Cooking Recipe: Tiger skin egg magnolia sliced ​​pork



  1. Wash the back of the buttocks, control the water, and cut into squares slightly larger than the mahjong. Ginger slices and onions

  2. In the wok, add half of the fried spoon oil, put in the rock sugar and stir fry, stir fry until more than half, pour the meat, stir fry until the meat comes out, the surface is whitish

  3. Pour in the magnolia, butter, ginger, onion, star anise, fragrant tablets, soy sauce, continue to stir fry until the color is even, turn off the fire

  4. Prepare the casserole, move the meat that has just been turned off to the casserole, add water and meat, and boil over high heat.

  5. Prepare 8 boiled eggs in advance, peel off the shells, slowly fry in a frying pan until the skin is golden and wrinkled, and bury them in the meat. The savory taste of the bamboo shoots and meat is all inhaled into the eggs.

  6. The meat is turned over once every half an hour, and the eggs are picked out before turning over, and then buried and then buried. Although this is a bit of a hassle, the eggs will be more complete and look good.

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