1. Two pieces of pork belly bought from the vegetable farm, pick the fat and thin, wash them evenly, boil a pot of boiling water, and boil the pork belly until the meat turns white.
2. Take out the cooked meat and cut into small pieces. It is easy to cut into pieces and then pass the boiling water again.
3. Take it out to control the moisture and prepare the pan to wipe it clean. Do not overheat the meat. Pour the meat and stir fry to let the fatty meat slowly train out the oil. The meat will not be greasy because the meat itself is oily, so don't add oil. Up
4. Wait until the meat has cooked the oil, remove the meat and leave the oil in the bottom of the pot and burn the oil until 80% hot. Throw the rock sugar in and turn to a small job. Slowly melt the rock sugar. Wait until it becomes a syrup. Pour the meat in, color it, and fry for a few minutes. Put the cinnamon Pour in the star anise and bay leaf soy sauce and stir fry together. Pour the soaked plum and water into the pot. Add water and stew with the dark soy oysters.
5. Here is a note, soak the plum in water before cooking
6. After boiling for ten minutes, transfer to a casserole, add quail eggs and dark soy sauce, and stew for one and a half hours.
Tips:The plum must be soaked in advance. The sourness of plum water makes the meat also salty. The braised pork with rice is simply delicious.
