Lu Roulu Jilu Dan Chinese Soy Stewed Pork Chicken Or Eggs Food

STEWED EGG SALAD (LU DAN)

Steps:

• Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
• Place all the seasonings into a sauce pan and boil it by full strength gas power.
• After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
• Take out the eggs from fridge and leave it aside for while to make sure it's reach room temperature.
• Cook the eggs from cold water and keep moving them when you cooking. (This way can make sure the egg yolk will stay in the middle.)
• After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
• After 5 minutes we take the eggs out of the hot water and soak it in cold water. Peel the eggs when they have cooled down.
• Place the eggs into the sauce we made and cook them for 40 minutes.
• After 40 minutes just soak them in the sauce for a couple hours. You will see the eggs turning a light brown colour and it's ready to eat. My grandma always cook the egg a day before and soak them over night.

LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)

Steps:

• Cut pork into small cubes. Chop shallots and mince garlic.
• Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
• Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
• Garnish with chopped scallion and sliced hard cooked eggs.

LU ROU/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)

Steps:

• Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
• Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
• To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.