Braised Pork Loin in Egg Pouch

Braised Pork Loin in Egg Pouch

　　 Braised Pork Loin in Egg Pouch

　　 Ingredients: 3 eggs, 100g pork loin, 1 small scallion, 10g Shaoxing wine, 1.5g fine salt, 2g MSG, 10g sesame oil, a little coriander, a small piece of raw pork fat

　　 , 1000g cooked lard (about 50g used).

　　 Method: 1. Crack the eggs, add 0.5g salt and 1g MSG, beat into egg mixture; chop the pork loin and scallion, mix with 10g Shaoxing wine, 1g salt, and 1g MSG to form the filling, divide into 24 portions. 2. Remove yellow leaves and tough stems from coriander, wash and soak in cold water. 3. Heat the pan, grease with pork fat, then pour in one teaspoon of egg mixture. When the egg is half-set, place one portion of the pork filling inside. Fold the egg over the filling like making a fried egg, and gently press the top with chopsticks; repeat to make 24 pieces. 4. Return the pan to heat with lard, when the oil is 70% hot, fry all the prepared egg pouches for about 10 seconds, remove and drizzle with sesame oil. Arrange on a plate and garnish with coriander around the edges.