1. Prepare ingredients: pork belly, quail eggs.
2. Wash the quail eggs and put them in water to cook.
3. Peel off the skin.
4. Cut the pork belly into small pieces and blanch it first (add ginger slices and remove the fishy smell).
5. Prepare a 5:1 ratio of light soy sauce and dark soy sauce, prepare cinnamon, bay leaves, cumin, shallots and ginger slices, and prepare rock sugar.
6. Raise the pot and burn the oil.
7. Stir-fry the scallions, ginger slices and all spices.
8. Pour the blanched pork belly and fry until the noodles turn yellow.
9. Serve into the plate.
10. Leave the bottom oil in the pot, add the rock sugar and slowly boil the caramel liquid.
11. Pour in the pork belly and sugar color.
12. Pour in the mixed soy sauce to increase fragrance and color.
13. Pour the cooking wine to get rid of fishy.
14. Pour in quail eggs and water and simmer for 30 minutes.
15. Turn off the heat and serve when the soup is about to dry.
16. Finished picture.
