1 bowl of pork belly and 1 bowl of quail eggs simmer for 50 minutes, soft and glutinous braised pork with rice

Today, we will send a mellow and soft glutinous rice artifact to all meat eaters - quail egg braised pork

Ingredient Preparation:

450g of pork belly

7-8 pieces of rock sugar

2 scoops light soy sauce

1 tablespoon each of dark soy sauce and cooking wine

2 bay leaves and 2 pieces of cinnamon

Sliced ginger and green onion for 2-3 points

1 star anise

Oil, hot water, quail eggs to taste

Steps:

1. Choose fresh pork belly with clear layers, clean and change the knife into small pieces

2. When the pan is hot, add a small amount of oil and add the chopped pork belly pieces

Stir-fry the pork belly until golden brown on both sides, and serve with oil

3. After the meat is served, leave a small amount of base oil in the pan, add rock sugar, and fry the sugar slowly over low heat

4. When the rock sugar is almost melted, you can pour in the pork belly

Stir-fry the pork belly so that each piece of meat is evenly coated with rock sugar

5. After stir-frying well, add hot water that has not been over the pork belly, it must be hot water, and timid friends can use the pot lid to protect themselves when adding water

6. Then add ginger slices, green onions, bay leaves, star anise, cinnamon, cooking wine, light soy sauce, dark soy sauce and other seasonings

Bring to a boil over high heat, turn to medium-low heat and simmer for about 50-50 minutes

7. Put quail eggs under cold water, boil the water and cook for about 3-4 minutes

Boiled quail eggs are peeled in cold water

Press the quail eggs to the bottom of the bowl and roll them in a circle to make the shell break evenly, which is especially easy to peel

8. Put the peeled quail eggs into the pot and use a spoon to push the quail eggs into the soup, so that the coloring is more uniform and flavorful

Simmer until there are about 10 minutes left, then turn up the heat and reduce the juice

The super appetizing braised pork is ready

Mellow and fragrant, soft and glutinous, the artifact of rice ~~~