Braised Pork with Tiger Skin Quail Eggs

Overview

How to cook Braised Pork with Tiger Skin Quail Eggs at home

Put the meat into the pot under cold water. After the water boils, wash off the blood foam with hot water, control the water and set aside
Boil quail eggs, peel and set aside
Fry the quail eggs in a pan over low heat until the surface bubbles and turns golden brown
It looks like this
Prepare onion and ginger segments, aniseed, bay leaves, cinnamon, and rock sugar
Put a little oil in the pan, put the drained pork belly into the pan and fry over low heat
Fry until the pork is lightly browned and the fat from the pork overflows. Add all the seasonings from step 5 and stir-fry slightly
Add an appropriate amount of dark soy sauce for color. Then add boiling water
Place the quail eggs in the pan as well. At this time I like to pour the meat into a casserole and stew it. After the fire boils, turn to low heat.
When there is less water, stir constantly to prevent sticking to the pot. I like to reduce the soup to almost nothing and continue to let the fat from the pork overflow before taking it out of the pan, but then there will be no broth because the pan will be filled with oil. Friends who don't like it can leave less soup.