1. Wash the pork belly and cut into soybean-sized pieces, then chop slightly.
2. Wash the red onion and garlic and cut them into diced pieces. (It would be better if there is butter onion crisp)
3. Heat the pan, pour the oil, introduce the onion diced, and fry until the onion is slightly browned.
4. Add garlic diced and stir fry for a fragrance.
5. Pour in the meat cubes and stir fry until the moisture in the meat is dry.
6. Stir in rice wine, soy sauce and rock sugar and stir evenly.
7. Pour in the right amount of boiling water.
8. Pour it into a saucepan and simmer for a test, and cook for about 60 minutes.
9. Boil the quail eggs, peel off the shell, wash, dry the water and set aside.
10. After simmering for 60 minutes, add quail eggs, add salt, and simmer for about 15 minutes.
11. The rice is steamed, put in a bowl, topped with stewed meat, quail eggs, and vegetables of your choice.
Tips:The braised pork can be made a little more at a time, and the rest is used for noodles and steamed buns are delicious.
