Stewed quail eggs with Braised pork belly in brown sauce

Health benefits

Pork belly: nourishing blood

Quail eggs: nourishing blood

Cooking wine: low protein

Ingredients and materials

500g pork belly

300 grams of quail eggs

Salt in moderation

2 tablespoons of soy sauce

1 teaspoon of dark soy sauce

1 tablespoon of cooking wine

1 tablespoon of white sugar

2 octagonal shapes

2 Fragrant Leaves

Moderate amount of water

1 piece of cinnamon

1 onion

3 slices of ginger

Stewed quail eggs with Braised pork belly in brown sauce

1. Prepare ingredients

2. Boil quail eggs, peel and set aside for later use

3. Cut the pork belly into pieces, put it in a pot, add cold water, bring it to a boil over high heat, skim off the foam, and remove the pork belly

4. Put the meat in the pot and stir fry it directly. If you stir fry for a while longer, a lot of lard will overflow

5. Add scallions and ginger, light soy sauce, dark soy sauce, cooking wine, white sugar, salt, fragrant leaves, cinnamon, star anise, stir fry well

6. Add an appropriate amount of water, quail eggs, and salt

7. Bring to a boil over high heat, stew for another 40 minutes, and reduce the sauce over high heat

8. Finished product drawings

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