Braised pork and quail eggs
Pork belly 500 grams | Onion and ginger Appropriate amount |
Salt Appropriate amount | Old soy sauce Appropriate amount |
Cooking wine Appropriate amount | Zanthoxylum bungeanum 8 capsules |
Star anise 3 | Rock Sugar 20 grams |
Quail eggs Appropriate amount | Cinnamon 1 block |
Nutmeg 1 |
Step 1
Boil the quail eggs until the skin is set.Step 2
Wipe dry with kitchen paper to prevent splashing during frying.Step 3
Fry the quail eggs until the surface becomes wrinkled.Step 4
Cut the pork belly into small pieces.Step 5
Blanch in water, remove the blood foam, drain and drain.Step 6
Heat oil in a pan and fry rock sugar until brown.Step 7
After the rock sugar melts, turn to low heat and stir-fry until brown, preferably light rather than dark.Step 8
Color the pork belly.Step 9
Add seasonings and stir-fry.Step 10
Pour in dark soy sauce.Step 11
Stir fry evenly.Step 12
Heat the water until it covers the meat, bring to a boil over high heat and then reduce to medium to low heat and simmer.Step 13
After about 40 minutes add the quail eggs.Step 14
Season with salt.Step 15
It will take about 60-70 minutes to taste when the meat is cooked and then use high heat to reduce the juices.Step 16
Finished product pictureStep 17
Finished product picture Cooking Tips for Braised Pork and Stewed Quail Eggs