soybean

150g

pork belly

500 grams

condiments

condiment

Proper amount

yellow rice wine

Proper amount

Aromatic vinegar

Proper amount

Light soy sauce

Proper amount

refined sugar

1?o'clock

verdant

Proper amount

energy

Proper amount

edible oil

Proper amount

step

1. Pork belly is soaked in blood and cut into small pieces. By the way, cut the previous skin into small pieces.

2. Boil water in the pot to boil the meat and skin and remove the blood.

3. Take out the control moisture (especially skin) for later use.

4. Add a little oil to the pot, add a little sugar (preferably rock sugar), stir-fry the sugar color with low fire, so that the meat color burned looks good.

5. Stir-fry the pork belly and color it (it's best to put the skin behind it, it will explode)

6. After evenly coloring, add seasoning and stir fry (according to your own habits)

7. Cook cooking wine and a little balsamic vinegar along the side of the pot, then add soy sauce and a little soy sauce. You don't need to add soy sauce when the color is enough.

8. Stir fry and add hot water. Put soybeans (and some quail eggs) in the pot and stew together. After the fire 10 minute, simmer for half an hour.

9. Almost done. Add salt and cook for about 15 minutes to make the meat and soybeans taste. You can put away the juice, taste it after cooking, and then go out of the pot.

10. The nutritious and delicious lobster sauce braised pork is out of the pot and put on the plate ~ The lovely quail eggs are also showing their faces, so enjoy them!