Braised Pork with Quail Eggs

The choice of meat is quite crucial for braised pork. I usually see good pork belly in the supermarket and can't stop myself. Prepare a good piece of pork belly.

Put eggs in cold water, bring to a boil over high heat, then reduce to low heat and cook for about seven to eight minutes.

Then pour out the hot water and shock them in cold water to make peeling easier.

Look, perfect. This is also the basic guarantee for a good appearance.

Add water to the pot. Put in the diced pork belly pieces, add a spoonful of cooking wine, bring to a boil, then drain and rinse off the foam with warm water.

Add cold oil to the pan, immediately put in the rock sugar, and slowly melt it over low heat until it turns yellowish-brown.

Add the drained pork belly pieces, be careful of oil splashing on your hands. Quickly stir-fry until all the meat pieces are colored.

Add appropriate amount of cooking wine, dark soy sauce, and light soy sauce.

Add ginger slices, star anise, and bay leaves.

Pour in an appropriate amount of hot water, just enough to cover the meat a little, not too much. Bring to a boil over high heat, then reduce to medium-low heat.

When about one-third of the soup is left, add the peeled quail eggs and continue cooking.

When only a little soup is left, turn up the heat to reduce the sauce. Remember to taste and add salt if needed, as the dark and light soy sauce already have saltiness. [Note: Keep stirring while reducing the sauce to prevent burning.]

Now it's ready to serve.