In summer, I like to eat eggplant with tiger skin very much. That's my favorite. This time, the taster will share the next autumn's delicious stewed pork with tiger skin. I usually put cooking wine and ginger slices instead of cinnamon and fennel. Too many spices will cover the original meat flavor.
Practice:
1. Cut the meat into small cubes and blanch it in boiling water to remove the smell of blood and drain.
2. Put a little oil in the pot and heat it. Stir fry the meat for a while. Cover the meat with hot water (add enough at one time). Add ginger slices and cooking wine. At this time, I move to a small casserole and simmer in a small heat.
3. Boil quail eggs and remove shells. Fry in hot oil until golden brown on the skin. Drain.
4. When the meat is cooked to 6, add the raw soy sauce, braised soy sauce (or old soy sauce) and fried tiger skin egg. Continue to simmer on a low heat, and turn it over several times,