How to cook dried bean curd and egg roasted meat, how to satisfy one's desire after meals and drinks, and how to eat it up when serving? Eggs absorb the aroma of fruit juice, which is very tasty. Eggs are round, which means harmony and beauty. Dried beancurd has an irreplaceable taste and taste, and it is stewed with pork belly. Dried bean curd not only absorbed the aroma of braised pork, but also got rid of the greasy feeling of pork belly. Together, the three complement each other and are a very delicious and nutritious dish. It always tastes non-greasy. Let's share with you its specific practices, learn quickly and add a delicious taste to the Mid-Autumn Festival banquet.

Roasted pork belly with dried bean eggs Raw materials: pork belly 1 dish of eggs, 5 dried beans 1 small dish of ginger 1 small piece of star anise 1 piece of cinnamon 1 piece of galangal 1 piece of pepper, a little rice wine, and 2 spoons of soy sauce/kloc.

Step one, prepare raw materials; Put the eggs in an egg cooker, cook them and shell them for later use; Rice pot water, pork belly pieces are boiled in the pot, ginger slices and cooking wine are added to remove fishy smell, and they are picked up for later use; Put a little oil in the cold pot, and stir-fry the better pork belly pieces in the pot; Stir-fry until the surface is slightly yellow, then add ginger slices, star anise and other ingredients into the pot and stir-fry; Add appropriate amount of rice wine, soy sauce and soy sauce and stir well;

Step 2, adding cooked dried bean curd and soaked dried bean curd water; Cover the pot and cook for 30 minutes; ; Adde that prepared egg; Add a little salt and mix well; Cover and stew for five minutes, then soak for a while; Finally, add the onion segments; Put it in the bowl.

Tip: Cook the eggs first and shell them for later use. Soak pork belly in water and add ginger slices and cooking wine to remove fishy smell; Stir-fry the roasted pork belly until it is slightly oily, add ginger slices and aniseed and stir-fry in a pan; Then pour in dried bean curd and soaked water, cover and stew for 30 minutes until the pork belly is cooked; Put the eggs in the pot, add salt to taste, cook for another ten minutes, and then soak for a while to facilitate the taste.