1. Wash and shred pork belly with skin
2. Wash the onion and cut into small cubes for later use
3. Wash the garlic leaves and dice for later use
4. Rinse the quail eggs with water and cook, remove the eggshells and set aside
5. Wash the garlic and cut into the minced pieces for later use
6. Put 3ml of bottom oil in the pot. Add the shredded pork belly and stir fry to get the oil
7. When the lard is fried, both sides of the pork belly have turned golden brown. Drain half of the lard in the pot. The remaining lard continues to be put in the pot
8. Use the remaining lard in the pot to add onions and stir fry to create a flavor
9. After the onion is stir-fried until transparent, add garlic leaves and continue to stir-fry
10. Add rock sugar and soy sauce (a little soy sauce should be poured in from the edge of the pot). Boil for about 2 minutes, add five-spice powder and minced garlic
11. Keep the dried tofu in the refrigerator for 3 hours in advance, let the tofu dehydrate and expose the pores
12. After adding the five-spice powder and minced garlic, add the quail eggs with dried tofu and stir fry for 2 minutes
13. Put all the above ingredients into a casserole (or inside the inner pot of a rice cooker) on a medium heat, then turn to a low heat and simmer for 30 minutes.
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