1. Prepare ingredients for pork belly and cut into pieces, boil the quail eggs and peel off the shell for later use! Sliced ginger, star anise, cinnamon, green onion, cut into sections, 20 grams of crushed rock sugar
2. Braised pork belly and set aside
3. Pour an appropriate amount of oil into the pan and cook until 70% hot. Fry the quail eggs and remove the tiger skin. Set aside
4. Add ginger, star anise, cinnamon, green onion and sauté
5. Stir-fry the meat together, add two tea cooking wine
6. Stir-fry the meat until the color changes slightly, add two teaspoons of dark soy sauce to color
7. Add water without meat, pour in rock sugar
8. Bring to a high heat, change to medium and low heat, cover the pot and cook for about 40 minutes
9. When there is one third of the soup, add the fried quail eggs, add one third teaspoon of salt and a little chicken powder to taste
10. Just collect the juice on the fire
11. Finished product
12. Served with rice, full of satisfaction
Tips:Bring to a medium-low fire throughout the process, pay attention to the amount of soup!
Our family prefers chewy meat, so it is not very soft. If you like softer meat, you can add more water to extend the cooking time!
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