It is better to eat beef and mutton at lunch, it is nutritious and high-calorie and cheap, and children often eat calcium supplements to grow up

        

Braised pork quail eggs

All ingredients: pork belly, quail eggs, green onions, ginger, bay leaves, dried chilies, star anise, cinnamon, rock sugar, appropriate amount of cooking oil, appropriate amount of edible salt, a can of beer, an appropriate amount of cooking wine, a spoonful of light soy sauce, half a spoon of dark soy sauce, half a spoon of oyster sauce, a spoonful of fermented bean curd, and a large bowl of boiled water

Step 1: Remove from the pot, add an appropriate amount of water to the pot, then put the quail eggs bought in the pot with cold water, cook for about 6 minutes, and set aside.

Step 2: First cut the purchased pork belly into large pieces, then start another wok, add an appropriate amount of water to the pot, then pour the pork belly into the wok with cold water, add green onions, ginger slices and an appropriate amount of cooking wine, and then boil on high heat until the pot boils, and set aside.

Step 3: After the quail eggs are cooked, pour the quail eggs into cold water and soak them for about 1 minute, so that it is convenient to easily peel off the shell of the quail eggs, then remove and peel the skin, and then lightly scratch the quail eggs three times, put them in a small bowl, and set aside.

Step 4: After the pork belly is cooked, skim off the blood, then remove and rinse, then control the moisture and set aside.

Step 5: Start another wok, do not add cooking oil to the wok, then pour the dried pork belly into the wok, slowly stir-fry the excess fat on the pork belly, stir-fry until golden brown on both sides, and set aside.

Step 6: Start another casserole, add an appropriate amount of cooking oil to the pot, add a small handful of rock sugar, turn on low heat and slowly stir-fry until the rock sugar melts, brown, and set aside.

Step 7: After the rock sugar is fried, put the pork belly into the pot, stir-fry evenly, then add ginger slices, green onions, dried chilies, bay leaves, star anise and cinnamon, and then stir-fry until fragrant, set aside.

Step 8: After stir-frying until fragrant, add a spoonful of light soy sauce, half a spoon of dark soy sauce, half a spoon of oyster sauce and a spoonful of fermented bean curd, then stir-fry evenly, finally add a can of beer and a large bowl of boiling water, boil on high heat until boiling, and set aside.

Step 9: After boiling, skim off the foam on it, then turn to low heat and cover and simmer for about 60 minutes.

Step 10: After cooking, take out the star anise, bay leaves, cinnamon, green onion and ginger slices in the pot and throw them away, then put in the prepared quail eggs and an appropriate amount of salt and continue to simmer for about 10 minutes, until the soup is thick, you can turn off the heat and remove from the pot. This braised pork quail egg is complete, fat but not greasy, soft and glutinous, melts in the mouth, suitable for all ages!

Tips:

Fry the pork belly in advance, not only to remove the fishy smell, but also to remove the excess fat in the pork belly, so that the pork belly can be better fat but not greasy!