The first step: preparation

To prepare the materials are: pork cut into pieces and cleaned, chestnuts shelled and cleaned, quail eggs, dried chili peppers, rock sugar, salt, soy sauce, soy sauce, oyster sauce, white wine, chicken essence.

Quail eggs first cleaned, the water boiled after changing to a small fire to cook 20 minutes, and then under cold water after shelling spare.

Five-flake meat cut and soaked in water for 15 minutes, then rinsed with water and drained, so that part of the blood and dirt out of the bubble.

Step 2: Stir fry the meat

Start a pot with a little oil, oil temperature of 6 into the heat under the meat, the fat of the oil slowly stirred out.

Add the anise to it, add half a spoonful of salt to it, continue to stir fry, continue to stir fry out of the oil, has been stirring the meat to the fat shrinkage, the surface is a little bit of golden brown. This process will take about 5 minutes.

Like a little bit of incense can be stirred a little longer, but be careful, fat meat in the late burnt very quickly.

Step 3: Seasoning

Sprinkle about half a tael of white wine in to deodorize and increase the aroma, and stir-fry evenly.

Adding white wine can make the meat not fishy also more fragrant, do not need to worry about the smell of wine, high temperature does not have half the smell of wine.

Add soy sauce to increase flavor, stir fry evenly.

Add 1 tablespoon of dark soy sauce for color, stir-fry evenly.

Add some rock sugar to add freshness, stir-fry evenly.

Pour in the dried chili peppers, chestnuts and quail eggs and stir-fry well. Let the lard stir-fried chestnuts and quail eggs also stir-fried together, this process is about 3 minutes. Then you can start the pot into a bowl.

Then put the pressure cooker pressure 50 minutes,

with the pressure cooker pressure is more soft, taste better, there will be no fire, feel free to eat.