Braised Pork with Quail Eggs

Overview

Winter is coming again. If you don’t eat more meat, how can you resist the cold?

The main ones are these two things, quail eggs and the pork belly of the second senior brother.
Boil quail eggs and peel them.
All ingredients are ready.
Blanch the pork belly.
Soak the quail eggs in soy sauce and cut the meat into small cubes.
Then heat the oil, pour in the quail eggs, and fry them.
After the tiger skin is fried, take it out.
Fry the sugar. Pour a little oil into the pot, heat it to 50%, and put the rock sugar in.
Fry the sugar over low heat until the color turns red. This is the essence of braised pork...
Add a little bit of boiling water, bring to a boil, and pour into a small bowl.
Then pour the cut pieces of meat into the pot. Because pork belly is fatter, don’t add any more oil.
Simmer over low heat until the oil inside the meat comes out. Look, the meat becomes more beautiful.
Then add ginger, garlic, star anise, cinnamon, bay leaf, and kaempferol, and stir-fry again.
Add boiling water to cover the height of the meat, knead the green onions together, and lower the heat until the meat is soft and tender.

$Braised Pork with Quail Eggs step 14$
Put the quail eggs in, add salt, reduce the juice over high heat, and add some chicken essence to taste..
It’s time to put it on the plate... It’s fat but not greasy. Come get a piece...