1, ingredients: pork 400g, quail eggs 170g, green onion, ginger, anise 1, 2 slices, 1, rock sugar 60g, refined salt 1.5 salt spoon, chicken essence 1.5 salt spoon, thirteen spices 1 salt spoon, 1 drop of oyster sauce, 1 spoon of soy sauce, 1 spoon of dark soy sauce, water moderately

2, green onion and ginger washed and chopped up and set aside.

3, pot pour into the appropriate amount of water, pour quail eggs. Boil over high heat, cook until about 4 minutes, get out and pour into a basin of cool water, peeled and plate spare.

4, pate washed and cut to about 5 cm square.

5, pour the pot of water, cold water into the meat, wait for the water to boil and cook until 7 minutes.

6, cooked, get out of the water control plate spare.

7, the pot pour into the appropriate amount of oil, turn on low heat, pour the rock sugar, small fire simmering sugar melting, yellow color can be, pour into the green onions, ginger, star anise and pork stir-fry, put the salt, chicken essence, thirteen spices, oyster sauce, soy sauce, dark soy sauce.

8, back and forth stir fry evenly, let the meat color, put the appropriate amount of water, no more than the meat. Slowly pour in the quail eggs, cover the pot, high heat boil to low heat cooking and stewing 40_60 minutes.

9, open the lid and turn on high heat to collect the soup, until thickened can be.