Braised pork with quail eggs

Prepare raw materials, cut pork belly into pieces, salt, cooking wine, rock sugar, dark soy sauce, onion and ginger

Open the meat with water, put scallion fried cooking wine and cook for ten minutes, remove and control the dry moisture

Small cremated rock candy, fried sugar color, turned on fire

Put meat, put dark soy sauce, add salt, stir fry, add boiling water to cover the meat

Pour into a casserole and simmer over medium heat for an hour and a half, and put in the quail eggs together

Pour the wok over high heat to collect the juice and arrange the plate.