Main Ingredients

Pork Ribs Lotus Root

Quail Eggs

Supplementary Ingredients

Old Soy Sauce Adequate Amount of Soy Sauce Adequate Amount of Oil Adequate Amount of Dried Hawthorns Adequate Amount of Oil

Peppercorns Adequate Amount of Anise Fewer Amounts

Garlic Fewer Amounts of Onion Fewer Amounts

Salt Fewer Amounts

1. Add cool water to the pot, add a small spoon of salt, put the quail eggs, cook over high heat until the quail eggs are ripe, fish out of the cool water and peeled for use.

2. Wash the lotus root, peel and cut into pieces. If there is sediment in the holes of the lotus root, make sure to rinse it well.

3. Reboot the pot, add cool water to the pot, put in the ribs pieces, boil on high heat and cook for 5 minutes. Use a spoon to remove the foam from the top, and remove the ribs from the pot to control the water.

4. Add olive oil to the pot and sauté the green onions, garlic, peppercorns and star anise over medium-low heat.

5. Add the ribs, stir-fry evenly, then add the quail eggs and stir-fry until the ribs and quail eggs are lightly charred.

6. Pour in the appropriate amount of soy sauce and soy sauce, soy sauce and soy sauce ratio of 1:2 or so. Old soy sauce is mainly color, soy sauce seasoning.

7. After pouring in the soy sauce and soy sauce, stir-fry the ribs and quail eggs to make them evenly colored, and pour in the appropriate amount of water, the water should be beyond the ribs and quail eggs 1-2 knuckles or so.

8. Put the dried hawthorn (dried hawthorn with a tea bag bag), high heat to boil, and then put the lotus root block, cover the pot, once again hit the fire to boil and then turn to medium-low heat stew for about 30 minutes, before leaving the pot, add salt to taste can be.