1. Wash the pork belly and cut into small pieces, boil in cold water, remove and wash, prepare green onion, ginger, star anise, cinnamon, chili, and bay leaves
2. Quail eggs cooked and shelled
3. Put the pork belly and stir-fry the water first, then add the aniseed, rock sugar and stir fry
4. Cooking wine
5. Put soy sauce, light soy sauce
6. Transfer to a casserole, let the water boil over high heat, then change to low heat and simmer for 30 minutes
7. Put in quail eggs, add salt and simmer for 20 to 30 minutes
8. Finally, collect the juice and sprinkle with scallions, put lettuce leaves on the bottom of the bowl, and add the ingot meat
Tips:The pork belly itself is very oily, so I didn't put the oil on it. The cooking time depends on the softness of the meat
