The practice of braised pork stewed with dried bean curd is not difficult, and it is also a very homemade dish, but I think the most authentic practice of food is the practice that you like the most, and what you like is the most authentic.

1. Preparation of ingredients: pork, dry bean curd, ginger, scallions, rock sugar, quail eggs, soy sauce, salt, thirteen spices, peel.

2. In advance of the dry bean curd soak a little water, the meat cut into large pieces, and then cold water into the pot, put onion, ginger cooking bleeding out of the water rinse standby.

3. Put the pan hot pot without oil, the five-flower meat pot stir-fry excess fat, the meat fried to a little burnt, sheng out standby.

4. Pour out the excess oil in the pot, leaving a little oil put rock sugar, small fire simmering into brown-red bubbling under the meat stir-fry color, and then heat the water, soy sauce, salt, thirteen spices, ginger, scallions, Chen Pi cover the pot over high heat to boil.

5. After boiling put shelled quail eggs and soaked dried bean curd cover pot continue to stew for thirty minutes on it.

Note: This dish is a family of a practice, how do you want to do how to do in accordance with their favorite flavor. The pork first fried fat, so eat fat meat is not greasy, if you do not like can omit this step. Quail eggs are not necessary, do not like to eat can not put. Soften the bean curd in advance and do a good job after the taste is better, you can also put the dry bean curd directly into the pot stewed.