Braised Pork with Quail
by Catkins 1982
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Prepare all materials.
2. Cut the pork belly into pieces.
3. Pot under cold water and remove the floating foam.
4. Cook for 15 minutes and remove.
5. Put the meat in a frying pan and fry it.
6. Fry until both sides are slightly yellow and lard is flowing out, then transfer the meat to the plate.
7. You can use the oil of the pork itself, no need to add extra oil, add the pepper aniseed and stir fry.
8. Add rock sugar and fry the sugar color.
9. Just stir it to this level.
10. Add pork and stir fry so that the pork is full of sugar.
11. Add soy sauce and old soy sauce cooking wine and stir fry.
12. Stir fry evenly.
13. Put partridge eggs, green onion, ginger, lemon, bay leaf, cinnamon brown sugar, and 3 bowls of water.
14. Simmer over medium heat for 30 minutes.
15. Pick out green onion aniseed cinnamon lemon balm leaves. Collect the juice.
16. The fragrant braised pork is out of the pot.
