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<blockquote data-quote="cosmicx16" data-source="post: 73663" data-attributes="member: 292">[USER=1]@Memento Mori[/USER] I bet you&#039;ve had this and if you haven&#039;t then you can use it as your new easy meal go-toIngredients:<ul>
<li data-xf-list-type="ul">Pork belly with skin on, cut into strips</li>
<li data-xf-list-type="ul">Shallots (or red onion), thinly sliced</li>
<li data-xf-list-type="ul">Duck eggs</li>
<li data-xf-list-type="ul">Garlic, minced</li>
<li data-xf-list-type="ul">Sugar</li>
<li data-xf-list-type="ul">Light &amp; dark soy sauce</li>
<li data-xf-list-type="ul">Rice wine</li>
<li data-xf-list-type="ul">Any spices (white pepper, chilles, or other sub.)</li>
</ul>1. Fry the onions in oil until crisp, while starting to hard boil your eggs in a second pot of water.2. Clean off the oil (You should have put an amount so that the oil dissipated by cooking the shallots), then peel the eggs once they are hard boiled. 3. Fry the pork until starting to brown , on medium heat. Stir and add the garlic + sugar a bit into the process. 3. Keep cooking and add the soy sauce, wine, seasonings. Add water to the wok to cover the contents and wait till boil, then put the fire to low and put the lid on. 4. Stop when the meat has become very tender and squishy, about 1 hour simmering time, remove and serve by pouring over white rice, make sure to not pour too much broth on the rice if there is quite a lot leftWhile the meat is simmering, you could probably use a different pot to boil some vegetables such as lotus root or 白菜 to serve with the plate[ATTACH=full]14765[/ATTACH]This second image looks way more like the dish that everyone knows, that first image looks way too ideal and brown.[ATTACH=full]14766[/ATTACH]</blockquote>

[QUOTE="cosmicx16, post: 73663, member: 292"] [USER=1]@Memento Mori[/USER] I bet you've had this and if you haven't then you can use it as your new easy meal go-to Ingredients: [LIST] [*]Pork belly with skin on, cut into strips [*]Shallots (or red onion), thinly sliced [*]Duck eggs [*]Garlic, minced [*]Sugar [*]Light & dark soy sauce [*]Rice wine [*]Any spices (white pepper, chilles, or other sub.) [/LIST] 1. Fry the onions in oil until crisp, while starting to hard boil your eggs in a second pot of water. 2. Clean off the oil (You should have put an amount so that the oil dissipated by cooking the shallots), then peel the eggs once they are hard boiled. 3. Fry the pork until starting to brown , on medium heat. Stir and add the garlic + sugar a bit into the process. 3. Keep cooking and add the soy sauce, wine, seasonings. Add water to the wok to cover the contents and wait till boil, then put the fire to low and put the lid on. 4. Stop when the meat has become very tender and squishy, about 1 hour simmering time, remove and serve by pouring over white rice, make sure to not pour too much broth on the rice if there is quite a lot left While the meat is simmering, you could probably use a different pot to boil some vegetables such as lotus root or 白菜 to serve with the plate [ATTACH type="full" width="303px"]14765[/ATTACH] This second image looks way more like the dish that everyone knows, that first image looks way too ideal and brown. [ATTACH type="full" width="789px"]14766[/ATTACH] [/QUOTE]

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