Main Ingredients

700g pork belly with skin, 200g quail eggs

Accessories

3 appropriate amount of star anise, 5 appropriate amount of ginger

An appropriate amount of 1 green onion, an appropriate amount of dark soy sauce

An appropriate amount of white wine, an appropriate amount of rock sugar

An appropriate amount of salt

How to make braised pork and eggs

1. Wash the pork belly with skin, cut into long strips, blanch in hot water, drain out;

Wash the quail eggs, cook them, peel them, and prick them with toothpicks. Small eyes (for better flavor);

Wash the green onion and cut into sections, wash and peel the ginger and slice into slices.

2. No need to put oil in the pan, heat it over low heat, pour in the pork belly and fry slowly for 2 minutes, until the fat part starts to release oil and turns slightly yellow, then turn it over and continue frying over low heat. Fry until both sides of the pork belly turn brown, add dark soy sauce and stir-fry evenly.

3. When the color of the pork belly turns dark red, add onion, ginger, star anise, rock sugar, pour in white wine, continue to stir-fry until the aroma is released, add boiling water until the pork belly is covered.

4. After boiling, transfer it to a casserole, cover it, bring it to a boil over medium heat and then simmer over low heat for 20 minutes. Add the quail eggs and continue to simmer for a while to fully infuse the flavor, then reduce to dryness over high heat. The soup is ready to serve.