#卤三味#
#Braised pork with Pig intestine &Egg#
材料/Ingredients:
1/2kg-三层肉 (切块)
2条-猪粉肠
2粒-蛋
10瓣-蒜头
1/2kg-pork belly (cut into pieces)
2 strips -pig intestine
2 pieces - eggs
10 cloves - garlic
30粒-冰糖
适量水
30 pieces - rock sugar appropriate amount of water
调味料/ Seasoning:
150ml-酱油
2大匙-黑酱油
1/4小匙-五香粉
1小匙-盐
600ml-水
150ml - soy sauce
2 tbsp- dark soy sauce
1/4 tsp - five-spice powder
1 tsp- salt
600ml - water
做法/Method ：
1)先用热水烫一下五花肉、粉肠烫一烫去血腥味捞起沥干水分备用.
2)把冰糖倒入锅内加入少许水,以小火煮到融化至金黄色.
3)放入花肉、粉肠、蒜头后再加入调味料和水拌炒均匀后.
4)放入蛋、以大火煮滚后、盖上锅盖用小火焖煮45分钟.
5)用筷子插肉够软、就可以盛出等冷却后切块享用.
1) First blanch the pork belly and pig intestine with hot water to remove the bloody smell, remove and drain the water and set aside.
2) Pour the rock sugar into the pot, add a little water, and cook over low heat until it melts until golden brown.
3) Add in Add pork belly, pig intestine and garlic, then add seasonings and water and stir-fry evenly.
4) Add eggs, bring to a boil over high heat, cover the pot and simmer over low heat for 45 minutes.
5)When the meat is soft enough when inserted with chopsticks, take it out and let it cool before cutting into pieces and enjoying.
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