1, skinned pork under cold water pot, add onion, ginger and pepper, boil and continue to cook for 5 minutes, fish up into cold water to wash, cut into uniform pieces, drain and spare.

2, quail eggs cold water in a pot, small fire boil and continue to use the smallest fire cook 3 minutes is cooked. Fish the quail eggs into cold water again, and then carefully shell them after cooling to keep them intact.

3. Clean the pan in which the quail eggs were cooked. When the pan is hot, add the pancetta pieces directly and stir-fry over low heat until browned and most of the oil is forced out. Drop in large chunks of ginger and whole garlic and stir-fry for flavor.

4. Add 6 rock sugars, a large rice spoon of oyster sauce, 2 tablespoons of soy sauce, and 1 small spoon of dark soy sauce and stir-fry for color. Pour in water flush with the ingredients like a pot, bring to a boil over high heat and then continue to simmer over low heat until the meat is soft and chopsticks can be easily inserted through.

5, the quail eggs into the pot, continue to cover and simmer over low heat for 5 minutes, then uncovered over high heat to collect the juice can be. When collecting the juice, you should turn the ingredients more to make them color evenly.