Casserole with Tiger Skin Egg and Braised Pork

Overview

It's summer, and I suddenly want to eat meat, let's have a classic braised pork. I made quail eggs, which the children love to eat.

Cut the pork belly into pieces and soak in water for two hours to soak in the blood. If you don’t have time, you don’t need to soak it. There will be more blood foam when cooking pork.
Put cold water in a pot, add ginger slices, cook until about seven to eight times mature, then remove and drain.
Boil quail eggs and peel them. Blot dry.
Heat the cooking oil, add the quail eggs, and fry until the golden brown skin appears.
Fry until golden brown and serve.
Spices such as Sichuan peppercorns, star anise, cinnamon, bay leaves, etc. are fried until fragrant. Remove and discard. Add ginger and garlic and sauté until fragrant.
Add the pork belly to the pot and stir-fry until golden brown. Add dark soy sauce, light soy sauce, white sugar and salt. Salt can also be added before serving. But I always feel it’s not as tasty as this.
Place the pork belly in the wok into a casserole and heat water to cover the meat. After the fire boils for ten minutes, turn to low heat and simmer slowly.
Add the quail eggs and bring to a boil over high heat to reduce the juice. This will take about ten minutes.
Done. Serve the carousel.