Quail Egg Pork

Overview

How to cook Quail Egg Pork at home

Main raw materials.
Cut the pork belly into large pieces and set aside.
Wash the pork belly, put it into the pot, add onion, ginger, cooking wine, and aniseed, cook until it is six-cooked and take it out.
While it's still hot, smear soy sauce on the meat skin, put it in a pan and fry the meat until it looks like tiger skin (cover the pan to avoid burns due to oil splash)
Cut the fried meat into large pieces and set aside.
Boil the quail eggs, peel and set aside.
Arrange the pork belly slices skin-side down in a basin, place quail eggs around them, add onions, ginger, aniseed, soy sauce, cooking wine, light soy sauce, oyster sauce, salt, and sugar, and steam in a steamer for an hour and a half.
Steam the cooked pork, drain off the soup, and place it on a plate. The number is in good shape.
Add the decanted soup to thicken with water and starch, and pour it over the pork belly.
Quail eggs and meat.