Learn how Tang Thanh Ha makes bread with braised meat and eggs

After storing the pot of meat with waves of fat, Ha Tang sandwiched bacon, eggs, lettuce, and bean sprouts in crispy bread and then enjoyed.
Ha Tang has just prepared a pot of braised meat with a layer of golden oil, attractive meat color for the whole family. For housewives in the South and the West, braised egg meat, also known as braised pork belly, is one of the dishes that memorize the recipe because it is very popular, especially on Tet or other holidays. Whether the family is large or small, every time you cook this dish, you have to make a large pot, store it in the refrigerator and eat it gradually for at least 2-3 days, because the braised meat goes back and forth many times to be delicious. Tang Thanh Ha also processed a large pot of meat. And not only served with white rice, the actress thought of a way to combine it with hot crispy bread to change the taste.

Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star