2. Pork belly is boiled in a warm water pot with high fire, and boiled for two minutes on medium fire to remove blood foam.
3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to the size of personal preference); quail egg
After taking it out, soak it in cold water for about five minutes, shell it, and dry it with kitchen paper; Ginger is broken; Cut shallots into two sections;
Dry cutting section.
4, put the oil in the pot and burn it to 50% heat, and slowly fry the quail eggs with medium and small fire.
5. Remove and drain the oil when it is golden brown.
6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly.
7. Stir-fry until the smoky sugar in the pot is burnt yellow.
8. Turn off the fire immediately after pouring the pork belly, and quickly turn the meat pieces to make them evenly wrapped in sugar.
9, add about three pounds of soup or water (if the pot is small, it can be divided into several times, but it must be boiling water when adding water halfway.
), bring to a boil, add ginger, star anise, pepper, cinnamon, dried pepper, shallot, soy sauce and cooking wine, cover and simmer.
10. After half an hour, add quail eggs and salt, bring to a boil with high fire, and then turn to low heat for about one hour.
1 1, when the soup is about to dry, change to high fire to collect the juice.
12, turn off the fire after the soup is dried, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.