Roast Pork with Quail Eggs
by Zerry's mother
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Ingredients: pork belly, boiled quail eggs, fermented bean curd juice, cinnamon, rock sugar, green onion ginger, star anise, nutmeg, cumin.
2. Wash and cut pork belly.
3. Put cooking wine, ginger slices in the pot, add pork belly and blanch water.
4. Braised pork belly.
5. Heat the wok, add the blanched pork belly, and fry on low heat to get the oil.
6. After the fried pork belly changes color and becomes oily, add scallions, sliced ginger, star anise, rock sugar, and stir fry until the rock sugar melts.
7. Add the remaining seasoning cinnamon and nutmeg, pour the fermented bean curd juice and stir fry.
8. Add the cooked quail eggs.
9. After stir-frying evenly, heat the water to cover the pork belly, and add the dark soy sauce.
10. Add cooking wine, turn to medium-low heat and simmer.
11. After about 50 minutes, the soup is thick, remove the seasonings, turn to high heat to collect the juice.
12. Collect the soup and wrap it on the meat.
13. Collect the soup, turn off the heat, and cook.
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