Qualified braised pork!

A piece of standard three-strand pork belly!

Add peppercorns and ginger slices and cook for more than 10 minutes, remove and cut into pieces. I cut it into a larger piece and it tasted better!

Various ingredients, be careful not to use too many spices to overpower the meaty flavor!

First, fry the sugar color. You can use white sugar or rock sugar. If you use rock sugar, the color of the final dish will be brighter. It can be fried in oil, water or dry-fried directly, it all depends on your personal preference. Turn on low heat and stir constantly with a spatula until all the sugar in the pot boils and turns brown-red and bubbles slightly. Add a bowl of boiling water and cut into pieces. Bring to a boil and set aside!

This is what the fried sugar looks like!

Quail eggs need some processing!

Add dark soy sauce and mix well!

Filter to remove excess dark soy sauce!

Heat the oil until 80% hot, add in the quail eggs and fry the tiger skin!

Serve out and set aside!

One step is important! Lower the heat and stir-fry the meat slowly. This process takes a long time, about ten minutes. Only when all the oil is stirred out will it taste fat but not greasy!

There is more and more oil in the pot. Remove the oil and continue to stir-fry!

That’s almost it!

Add onion, ginger, garlic, pepper, spices, etc., stir-fry!

Add water, salt, chicken essence and cooking wine. Pour in the sugar that was fried earlier. Be careful not to add soy sauce. Why Mao Nan? Because Uncle Mao doesn’t eat soy sauce. Moreover, after adding dark soy sauce, it will become darker as it cooks, and it will turn out black in the end, which doesn’t look good!