Braised Pork Ribs with Quail Eggs

Overview

Braised pork ribs with quail eggs, a nutritious and slightly spicy side dish.

Ingredients: spareribs, quail eggs, carrots, green onions, ginger, and garlic.
Put the ribs in a pot under cold water, bring to a boil and remove the foam. Boil the quail eggs and peel them. Cut the carrots into cubes, slice the green onions, slice the ginger, and slice the garlic.
Add a little oil to the pan, add the ribs and fry until golden brown on both sides.
Add garlic, green onions and ginger slices and saute until fragrant.
Push the ribs to one side, pour in the Pixian bean paste, and stir-fry until fragrant.
Add cooking wine, light soy sauce, and dark soy sauce, stir-fry, and add water to cover the ribs.
After the fire comes to a boil, turn to low heat and add cinnamon bark, peppercorns, aniseed, and hawthorn slices. Cover the pot and cook for 30 minutes.
After 30 minutes, add the quail eggs.
Pour in the carrot cubes and cook over medium heat until the carrots are ripe.
Add sugar and reduce the juice over high heat. (The bean paste and light soy sauce in front are already salty, and the salty taste in the soup is enough, so no salt is added)
The finished product, the tempting ribs are on the table. . . .