Two dishes and one soup that you never get tired of eating

Braised pork with quail eggs

Ingredients: 300 grams of pork belly, appropriate amount of quail eggs, a little chives, a spoonful of cooking wine, a little sugar, a small piece of cinnamon, a star anise, a bay leaf, a little ginger, two spoons of light soy sauce, half a spoon of dark soy sauce, half a spoon of salt.

Method:

1. Wash the quail eggs, put them in the pot and cook them, remove them and peel them for later use.

2. Wash the pork belly and cut into evenly sized pieces.

3. Wash the chives and cut them into chopped green onions.

4. Heat the pot, fry the pork belly in the pan until it is slightly yellow and the oil comes out, leave the bottom oil in the pan and fry the white sugar until it is caramelized.

5. Then pour in the pork belly and fry evenly, add ginger slices, cinnamon, star anise, and bay leaves to fry until fragrant.

6. Add cooking wine, light soy sauce and dark soy sauce to stir-fry for color, put it in a casserole and add an appropriate amount to simmer for 10 minutes.

7. Put the quail eggs and salt and continue to simmer for five minutes, then put them on a plate and sprinkle them with chopped green onions.

Egg soup with minced meat poach

Ingredients: 2 eggs, 150 grams of lean meat, a little chives, a little ginger, a little pepper, half a spoon of salt, and an appropriate amount of cooking oil.

Method:

1. Wash the lean meat and cut the minced meat.

2. Wash the chives and cut them into chopped green onions.

3. Heat the pot and add oil, put the minced meat and fry to change color, add ginger slices and an appropriate amount of boiling water to boil.

4. Beat in the eggs and continue to cook, add pepper and salt to taste, and sprinkle chopped green onions to enhance the fragrance.

Stir-fried cabbage moss

Ingredients: Appropriate amount of cabbage moss, a little oyster sauce, half a spoon of salt, appropriate amount of lard.

Method:

1. Cut the cabbage moss into small pieces, tear off the skin of the vegetable stalks, and clean them.

2. Heat the pot and fry the lard, then pour in the cabbage moss and fry over high heat.

3. Add oyster sauce and salt and stir-fry evenly.