Tiger Quail Egg Braised Pork (Home Style) is delicious! Super meal!

Cooking Instructions

1. Choose neat strips of pork belly (not too thick) so that it is easier to cut and burn into cubes, and you can let the boss cut it better when you buy it, (I am used to buying this neatly cut box directly in the fresh supermarket)

   

2. Wash the pork belly and put it in a pot in sections, add water to submerge the pork, add green onion and ginger cooking wine, bring to a boil over high heat and turn to low heat and cook for about 5 minutes, the meat turns white.

   

3. Cool or rinse down with cold water, drain and cut into cubes.

   

4. Put a little oil in the pot, add rock sugar, low heat, let the rock sugar melt, stir the spatula properly, and fry the sugar color and not easy to paste the pan.

   

5. Then put the sliced pork belly into the pan, turn the spatula properly, stir-fry for a few minutes, and fry the pork belly in fat and brown brown.

   

6. Add two spoons of dark soy sauce, two spoons of light soy sauce, two bay leaves, one star anise, a few slices of ginger, two dried chili peppers, and then stir-fry a few times, then add a bottle of beer to drown the pork belly, turn to low heat after boiling, cover the pot and cook for about 30 minutes.
   (If you are worried about the pasting pot when adding seasonings, you can also choose to add the seasoning after adding beer.)
   If you don't have enough beer, you can also choose to add an appropriate amount of water to submerge the pork belly.
   If you like pork belly, which is softer and rotten, you can add more water and cook it for a while. ）

   

7. At this time, start another pot next to it, add a little oil, low heat, after the oil temperature rises, put the quail eggs into the pan and fry them until, during which the spatula is stirred down appropriately, fry until even, and wait to fry the brown tiger skin.
   (If you don't have enough stoves, you can also fry the quail eggs before the pork belly is cooked.)
   The first time you fry quail eggs, you are worried that the control is not good, so you can fry them in small portions in batches. ）

   

8. 

9. When the pork belly is almost cooked, put the quail eggs in the pan, add a spoonful of salt, stir-fry a few times, cover the pot, and cook for about 20 minutes.
   After boiling, if there is still a lot of soup in the pot, you can reduce the juice on high heat.
   (Pay more attention to the first time when the heat is not well controlled to prevent the water from boiling dry, and add water in time if you find that it is dry to prevent the pot from sticking.) ）

   

10. When cooked, remove the pork belly from the pan and place it in a bowl. If you like thick red sauce, you can first put out the quail eggs with pork belly, and then burn the soup over low heat until it is thick and pour it on top of the pork belly.
    In this way, a bowl of fragrant pork belly is ready, and the taste is delicious, sweet but not greasy!!