Turn the pork belly upside down, rub it out with sand and vinegar, wash it, and fill it with wine, salt, chicken essence, soy sauce, pepper and soy sauce. Pour the loose meat and eggs into the lower abdomen, tie them tightly with cotton wool, and put the prepared lower abdomen into a pot and boil it over medium-low heat. Pick your stomach with an empty toothpick in the middle. How naive! I always thought it was kimchi! But this is a delicious and magical dried dish! Highly recommended! The butter in the hot pot is not only crisp, but also chewed up after cooking ~ you must eat what you haven't eaten! Some people call it changing eggs. Actually, strictly speaking, preserved eggs are different from changed eggs. Scrambled eggs are a specialty of Henan. He was sprayed with eggs. White eggs are golden yellow and transparent, egg stones are viscous liquid, while white preserved eggs are dark and transparent brown, and egg stones are solidified or semi-solidified.
The specific preparation method is as follows: firstly, sodium carbonate and sodium chloride are put into a small porcelain bottle, dried with boiling water, and after being completely dissolved, quicklime and ash are added in batches. When the quicklime "melts", the feed ash is ready. Finally, the fresh eggs are evenly coated with feed ash (adding some rice or wheat bran as appropriate). The raw materials are classified as: second pork, pork belly (bladder meridian) 85% lean meat, 15% fat meat, which will be gluten-free and soft fat-free.
Cut the preserved egg into small pieces. You can sew clothes with FIO and fix them by hand, so that preserved eggs will not stick together. The other one can use FACA to coat the knife with oil, which can also avoid adhesion. You can also boil preserved eggs before cutting them.