Banquet Dish with Face from Bei'er: Salted Egg Yolk Braised Pork Tripe

1. Prepare 6 salted egg yolks.

2. Wash the pig stomach and only take the tip of the pig stomach.

3. Steam the salted egg yolk in a steamer.

4. After steaming, crush and set aside.

5. Seal the bottom and tip of the pork belly with a toothpick.

6. Then use a spoon to stuff the crushed egg yolk into the tip of the stomach.

7. Gently compress the solid point.

Finally, seal it tightly with more than ten toothpicks.

9. Fill a deep pot with water and add an appropriate amount of brine juice. Put in the sealed pork belly tip and bring to a boil over high heat. Then turn to low and medium heat and simmer for 40 minutes. Turn off the heat and continue to marinate for 20 minutes.

10. Cut it into pieces and place it on a plate.