Main Ingredients
Bone-in cube meat
750g
Quail eggs
100g
Accessories
Oil
Appropriate amount
Yellow rock sugar
Appropriate amount
Aged Huadiao wine
450ml
Braised soy sauce
Adequate amount
Green onion
Adequate amount
Ginger slices
An appropriate amount
Panthoxylum bungeanum
An appropriate amount
Cinnamon bark
An appropriate amount
Star anise
p>An appropriate amount
Fragrance leaves
An appropriate amount
Dried chili pepper
An appropriate amount
Water
p>
Appropriate amount
Steps
1. Rinse the cubed meat in cold water and put it into the pot, add an appropriate amount of peppercorns, green onions and ginger slices, bring to a boil over high heat to remove the bloody smell. Remove and set aside.
2. Prepare the accessories.
3. Put the blanched pork cubes into the pot, then add green onions, ginger, star anise, cinnamon bay leaves, rock sugar, and pour in Huadiao wine.
4. The braised soy sauce covers the meat. After the fire comes to a boil, turn down the heat and simmer for about an hour and a half.
5. Boil the quail eggs and peel off the shells.
6. Pour oil into the pot and heat until 60% to 70% hot, add quail eggs and fry.
7. Fry the surface of the quail eggs until golden brown, remove and set aside.
8. Put the fried quail eggs evenly into the braised pork.
9. Heat over high heat to reduce the soup.
10. Although it looks fat and greasy, it is actually not greasy at all. . .