People who cook braised pork will almost always do it. Some people make braised pork with all flavors and flavors, but some people make braised pork with black color and no appetite when looking at it.To make braised pork, we have to seduce the appetite from the color. If the color is not good-looking, people who are not familiar with it will not taste it. No matter how good the taste is, it is useless. So frying the sugar color is a very critical step. It is recommended to use single crystal rock sugar. Novices of large rock sugar are easy to fry. Although white sugar is also very convenient, its taste and color are slightly worse.
How to make quail egg braised pork
Prepare the ingredients first.
Wash the quail eggs, put cold water into the pot, cook for 8 minutes on medium heat, remove and cool, wash and control the water again after removing the shell. After the quail eggs are too cold, put them in a container with a lid and shake for 20 seconds to better peel the shell.
Wash the pork belly and cut into pieces, put cold water into the pot, put half of the ginger slices and cooking wine, and blanch for 5 minutes.
Skim off the foam, pick up, and control the moisture.
Pour a little oil into the pan, put in quail eggs and fry until the surface is golden and tiger skin-like. Tiger skin quail eggs can also be fried, with a more uniform color.
Separately from the oil pan, add single crystal rock sugar. When frying the sugar color, there must be no water in the pot, otherwise it will splash oil. It is recommended to use rock sugar. The braised meat made is brighter, better looking, and tastes better. Novices use single crystal rock sugar to fry.
Open a medium-low fire and boil until the reddish-brown bubbles.
Add the pork belly and stir fry evenly, so that each piece of meat is evenly coated with sugar.
Add soy sauce, oyster sauce, cooking wine, stir fry evenly.
Add the star anise and the remaining ginger slices, pour the appropriate amount of hot boiling water, cover with lid, boil on high heat and simmer for 40 minutes on low heat. The water should be simmered slowly over a long period of time. If the water is not enough, you can only heat the boiled water, not cold water.
Add tiger skin quail eggs, sprinkle with salt, stir fry evenly.
Turn to high heat until the soup is thick and ready to enjoy. Finally, the juice must be collected on fire, so that the meat is red and the soup is full of oil.