2, ingredients: 500g of pork, quail eggs 20 oil 50g, salt 2g, single crystal rock sugar 50g, 30g of soy sauce, 30g of cooking wine, ginger 1 piece, two anise, cinnamon 1 piece.
3, wash the quail eggs, cold water into the pot, cook over medium heat for 8 minutes, fish up and cool, remove the shell and wash again to control the water. After the quail eggs cooled, loaded into a covered container, shaking 20 seconds, so better shelling.
4, the meat washed and cut into pieces, cold water into the pot, put half of the ginger and cooking wine, blanch for 5 minutes, skimming foam, fishing, dry water.
5, pan pour a little oil, put the quail eggs over medium heat and fry until the surface is golden brown, was a tiger skin, sheng out standby. Tiger skin quail eggs can also be fried, the color is more uniform.
6, another frying pan, put single crystal icing sugar. Stir frying sugar color when the pan absolutely can not have water, otherwise it will splash oil, it is recommended to use icing sugar, do out of the braised pork color is brighter, better look, better taste, novice use of single crystal icing sugar is not easy to fry paste.
7, open medium-low heat, simmer to brown-red bubbles. Put into the pork quickly stir fry evenly, so that each piece of meat are evenly coated with sugar color. Add the soy sauce and cooking wine, and toss to coat.
8, put the spices and the remaining ginger, pour in the appropriate amount of hot water, cover the lid, high heat to boil and then turn to low heat and simmer for 40 minutes. The water should be put enough at one time after the slow stewing of small fire, if the water did not put enough, but also can only heat the boiling water, can not add cold water.
9, into the tiger quail eggs, sprinkle salt, stir fry evenly. Turn the heat to collect until the soup is thick, you can get out of the pot to enjoy. Finally, be sure to collect the juice over high heat, so as to make the meat color red, soup all oil out.