1. Quail eggs in cold water pot, put a small amount of salt in the pot, boil on high heat and cook for five minutes; after removing it, put it in cold water and soak for a while (so that it can be easily peeled)
2. Put the pork belly in cold water, add a few slices of ginger, green onion and cooking wine; cook the blood foam and remove it for use
3. Put a small amount of oil in the pot, add the blanched pork belly; stir-fry on a low fire, stir-fry some of the fat and the surface is slightly yellow
4. Add star anise, dried chili, cinnamon, sliced ginger and green onion and stir fry together; stir fry a few times and then add appropriate amount of cooking wine, braised sauce and rock sugar
5. Add the water that has been blanched and skimmed the froth and cook for 20 minutes; add mushrooms and quail eggs and cook for 20 minutes
6. Add appropriate amount of salt and pepper to taste; just collect the juice on high heat
