Braised Pork with Quail Eggs
1.
Prepare raw materials: prepare pork belly, quail eggs, and braised soy sauce in June.
2.
Prepare some green onions, ginger, garlic, cinnamon, star anise, bay leaves, sanna, and Chinese pepper.
3.
Wash the quail eggs, put them in a pot, pour in an appropriate amount of water, cook for a few minutes on medium heat, then turn to low heat for about 15 minutes.
4.
After cooking, remove, put in cold water, and peel.
5.
Wash the pork belly and cut into small squares of even size.
6.
Pour clean water into the pot, add the pork belly to blanching water, remove after blanching, and rinse with running water.
7.
Pour an appropriate amount of oil into the wok and heat it up.
8.
After the oil is hot, add white sugar and stir fry on low heat. After the caramel color is obtained, add the pork belly and stir fry quickly to color.
9.
Add an appropriate amount of June braised soy sauce.
10.
Add minced ginger, onion and garlic. The ginger, onion and garlic should be chopped in advance.
11.
Add an appropriate amount of salt and continue to stir fry.
12.
Pour in an appropriate amount of water and bring to a boil over high heat, then turn to medium heat and cook for about 40 minutes. Add the quail eggs.
13.
After the ingredients are cooked, turn off the heat.
14.
Pick up the pot and serve it out.
Tips:
1. Be sure to use low heat when frying sugar.
