1. Prepare a piece of fresh pork belly with skin.
2. Bring the pot to a simmering heat. Bake the skin of this pork belly down in the pot.
3. Cut the pork belly with skin into pieces.
4. In a cold pan, put an appropriate amount of water and sugar in the cold oil and sauté a sugar color.
5. This is fried pork belly with good sugar color. I don't like to eat sweets too much after I cook it for later use, so the sauce is thinner.
6. Put some oil in the pan, enlarge the sliced green onion and ginger until fragrant, put it back in the pork belly and continue to stir fry. Release light soy sauce and dark soy sauce to enhance color.
7. Boil the quail eggs in a pan under cold water until they are cooked through, peel them and set aside.
8. Put the fried pork belly in a casserole, then add quail eggs. Put the star anise. Chicken Essence. Put in 1/3 of the water and put on high heat. boiled.
9. Simmer on medium heat for half an hour.
10. Collect the juice over high heat and wait until the soup is almost dry.
11. Sprinkle with chopped green onions.
Tips:When you like to eat sweet fried sugar color, you can put a little more white sugar to make the sugar color stronger.
