And be sure to use cold water when ironing. Boiling water is not conducive to the outflow of blood, and it is easy to cook the meat at once, so the meat is easy to get old.

As for the time, the pot has only been boiling for 2 minutes. Don't take too long, it will affect the texture of the meat.

The specific method of braised pork

Ingredients: 500g pork belly and 20 quail eggs.

Accessories: 50g of oil, 2g of salt, 50g of single crystal rock sugar, 30g of soy sauce, 30g of cooking wine, ginger 1 tablet, two pieces of star anise and cinnamon 1 tablet.

Production steps:

1. Wash quail eggs, put cold water in the pot, cook for 8 minutes on medium heat, remove and let cool, wash again after shelling, and control the water. After the quail eggs are too cold, put them in a covered container and shake them for 20 seconds, so that they can be peeled better.

2. Wash the pork belly and cut it into pieces, put cold water in the pot, add half a piece of ginger and cooking wine, blanch for 5 minutes, skim the floating foam, fish it out and control the water.

4. Pour a little oil into the pot and fry in quail eggs until the surface is golden. When it looks like a tiger skin, take it out and use it. Tiger skin quail eggs can also be fried, and the color is more uniform.

5, another oil pan, add single crystal rock sugar. There must be no water in the pot when frying the sugar color, otherwise it will leak oil. It is recommended to use rock sugar. The braised pork is brighter, more beautiful and tastes better. It is not easy for a novice to fry with single crystal rock sugar.

6. Turn on a small fire and cook until it is brownish red. Add pork belly and stir well, so that each piece of meat is evenly covered with a layer of sugar. Add soy sauce and cooking wine and stir well.

7. Add aniseed and remaining ginger slices, pour in appropriate amount of hot water, cover the lid, and simmer for 40 minutes after the fire is boiled. Put enough water at a time and stew slowly. If you don't put enough water, you can only heat boiled water, not cold water.

8. Add tiger quail eggs, sprinkle with salt and stir well. Turn the fire to collect the soup until the soup is thick, then take it out of the pot and enjoy it. Finally, the juice must be collected by fire, so that the meat can be red and bright, and the soup can be oily.