Ingredients: pork belly, quail eggs

Exercise:

Slice pork belly evenly.

1. Add water to the pot, add chopped meat, and add 1 spoon of cooking wine to blanch. Boil the water for another 2 minutes, take it out and clean it, then dry it with kitchen paper.

2. The oil in the pot is hot, so add rock sugar. The rock sugar melts with low fire and turns caramel.

3. Add the dried meat slices and stir fry quickly, so that the meat slices are evenly coated with sugar.

4. Add onion segments, ginger slices, dried peppers, star anise, cinnamon and fragrant leaves, add 2 tablespoons of soy sauce, 1 spoon of oyster sauce and 1 spoon of soy sauce for coloring, and stir well.

5. Pour in boiling water. Boil the pork belly over high heat, add a little chicken essence and mix well. Simmer for 30 minutes.

6. Add quail eggs, add appropriate amount of salt, stir well and stew for 10 minute.

7. When the time is up, the juice can be collected after the fire is boiled.