1. The main ones are the two, the quail eggs and the pork belly of the second brother.
2. The quail eggs are cooked and peeled.
3. The ingredients are ready.
4. Blanch pork belly.
5. Soak the quail eggs in soy sauce first, and cut the meat into small cubes.
6. Then heat the oil, pour in the quail eggs, and fry them.
7. After the tiger skin is blown up, fish it out.
8. Stir-fry sugar. Pour a little bit of oil in the pan, heat it to 50%, and put the rock sugar in.
9. Stir-fry the sugar with a small fire, and the color turns red. This is the essence of braised pork...
10. Add a little bit of boiling water, boil, and pour in a small bowl.
11. Then pour the cut pieces of meat into the pot, because the pork belly is fatter, so don't put any more oil.
12. Simmer it on low heat until the oil in the meat comes out, you can see if the meat becomes beautiful.
13. Then add ginger and garlic, and star anise, cinnamon and fragrant leaves, and stir fry.
14. Add boiling water to the height of the meat, knot the green onions together, and heat until the meat is soft and rotten.
15. Put the quail eggs in, add salt, collect the sauce over high heat, and add some chicken essence to taste...
16. It's ready to be loaded...Fat but not greasy, let's have a piece...
