1. One pound of quail eggs are cooked and peeled, and one pound of pork belly is washed and cut, and set aside.
2. Boil the pork belly and blanch it in a pot.
3. Wash the blanched pork belly and set aside.
4. Put a little oil in the pot and add three tablespoons of sugar to boil the syrup.
5. Boil the syrup, add the pork belly and stir fry.
6. Stir-fry for two minutes, add a spoonful of salt, two spoons of seafood soy sauce, one aniseed, a little bit of thirteen incense, and the amount of white water over the pork belly.
7. After boiling the pot on high heat, turn to low heat.
8. Put the peeled quail eggs when there is a little soup left in the pot.
9. Continue to simmer until the soup is completely dried.
10. After the soup is dried, it can be out of the pot.
11. It's ready to be served.
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