Pork braised egg

Overview

How to cook Pork braised egg at home

Cut the pork belly into large pieces and soak in water for half an hour, then wash twice and drain. Put the pan on high heat, pour in the oil and stir-fry the meat.
Fry until the pork changes color and the lard overflows. Add a little soy sauce, dark soy sauce, cooking wine, aniseed, bay leaves, sugar, green onion and ginger. Pour in hot water until the water covers the pork. After the pot is boiled, reduce the heat to low, cover the pot and simmer slowly.
Wash the quail eggs, boil them in boiling water for 3 minutes, cover and simmer for 2 minutes before they are cooked, drain them under cold water and peel them.
After peeling, pull on the flower knife.
When the meat is 80% hot, add the quail eggs and continue to stew. (Put out half of the meat)
After the meat is cooked and the quail eggs are ready, use high heat to absorb the juice.
Finished product.