Braised Pork with Quail Eggs
by Sister Xin's Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the above ingredients.
2. With a little rock sugar, boil the quail eggs for ten minutes and peel them off.
3. Cut the pork belly into small pieces, bring to a boil, put the meat in the water and boil for two minutes.
4. Put oil in the pot, put rock sugar granules, and stir constantly with a spoon.
5. The rock sugar melts slowly and turns into a brownish-yellow color. Don't pour the meat at this time or it will be too sweet to eat in a pot.
6. Boil the rock sugar until it bubbling, and then pour the pork belly. This step is called frying sugar.
7. When the pork belly arrives in the pot, it immediately becomes red and beautiful in color. Then pour quail eggs, a spoonful of cooking wine, pour the ingredients of step 1, add soy sauce, salt, a little sugar, and stir fry.
8. Add a little water and simmer, evenly thin the glutinous rice, take it out of the pot, put it in the pressure cooker and simmer and eat!
Tips:If there is no rock sugar, white granulated sugar can be used instead, the rock sugar must be small! The fried sugar color cannot be poured as soon as it is mashed, otherwise a pot of sweet meat cannot be eaten, and the sugar cannot be fried, otherwise it will be burnt. Just pour it right when it just bubbling!
