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Pot-stewed pork, eggs and peanuts


Pork 470 g, 3 eggs, peanuts 150 g, 12 pieces of big bay leaves, ginger 15 g, 20 pepper balls, 3/4 soup spoon of salt, 1/2 soup spoon of sugar, 1 soup spoon of vinegar, 3 star anises, 1/2 spring onion, 1 soup spoon of chili oil/dry chili powder, 1 tea spoon of sesame oil, 1/4 tea spoon of MG, light soy sauce, water

  1. Cut the pork into three parts. Cut the spring onion into small bits. Cut the ginger into three chunks. Mix 4 soup spoons of light soy sauce, the vinegar, chili powder/chili oil, sesame oil and MG.
  2. Put the pork, ginger, pepper balls, 2 soup spoons of light soy sauce, star anises, bay leaves, salt, sugar and water in a cooking pan. The water must cover the food in the pan.
  3. Cook with quick oven. When the water boils, switch to moderate oven. Cook for 30 minutes. Remove the foam on the top while cooking. Cook the eggs with another pan/egg cooker when cooking the pork.
  4. Put the peanuts and shelled eggs in the pan. Cook with moderate oven for 30 minutes.
  5. Take the pork, eggs and peanuts out from the sauce. Eggs and peanuts are ready to serve. Cut the pork into pieces.
  6. Mix the pork pieces with the sauce of step 1. Sprinkle with spring onion bits.
Chinese food - Pot-stewed pork, eggs and peanuts
Chinese food - Pot-stewed pork, eggs and peanuts