Materials

1, one catty of skinned pork;

2, thirty quail eggs;

3, two tablespoons of icing sugar (about half a taels);

4, one piece of ginger;

5, two roses of star anise;

6, one tsp of peppercorns;

7, cinnamon Two small pieces;

8, four dried chili peppers;

9, four or five scallions;

10, half a tablespoon of soy sauce;

11, two tablespoons of cooking wine;

12, salt.

Practice

1, the quail eggs cleaned under the cold water pot with a lid to boil, turn off the heat and smothered for more than five minutes.

2, pork in a pot of warm water with high heat to boil, change the heat to medium to cook two minutes to remove the blood foam.

3, the meat out of the cut into about a centimeter square pieces (according to personal favorite size cut pieces); quail eggs out of the soaked in cool water for about five minutes after the shell, with kitchen paper to wipe out the water; ginger pat broken; scallions cut into two sections;

dry spicy cut section.

4, the pot of oil boiled to fifty percent heat, under the quail eggs with medium-low heat slowly fried.

5, fried golden brown when fishing out drained oil.

6, leaving about half a tablespoon of oil in the pan with a slight fire until warm, under the rock sugar slowly stir fry.

7. Stir-fry the sugar until the pan is smoky and the sugar is caramelized.

8, pour in the pork and immediately turn off the heat, quickly turn the meat so that it is evenly coated with sugar color.

9, add about three pounds of soup or water (if the pot is small can be divided into several times to add, but in the middle of adding water must be boiling water), open the fire to boil into the ginger, star anise, peppercorns, cinnamon, dried chili peppers, green onions, soy sauce, cooking wine, cover the lid and then change to a small fire slow cooking.

10, after half an hour of burning under the quail eggs, salt, with a large fire to boil and then change to a small fire slowly burn about an hour.

11, when the soup will be dry to change the fire juice.

12, collect the dry soup off the fire, pick up the onion, ginger, anise, cinnamon do not, will be placed around the quail eggs in the plate, and then the meat into the plate that is complete.

Quail eggs braised meat practice two

Materials

Materials: 350 grams of pork, quail eggs 15

Seasoning: 20 ml of cooking wine, 15 ml of soy sauce, 5 grams of salt, 3 slices of ginger, anise, 1, more than 10 peppercorns, 15 grams of rock sugar

Practice

1, the meat cut into squares, put into cold water pot, boil more than 2 minutes, fishing rinse, drain;

2, hot frying pan, burst incense ginger, put in the scorched pork stir fry for a while;

3, add 20ml wine;

4, add 15ml old soy sauce;

5, put 5 grams of salt;

6, add peppercorns, star anise, rock sugar;

7, add water that has not exceeded the pork;

8, add boiled and shelled quail eggs, boil over high heat, then turn to low heat and simmer for 40 minutes;

9, high heat to collect the juice can be.