How to make braised pork with quail eggs and chestnuts

Cooking by yourself is indeed a very happy thing. Only people who can cook can understand this. Here is a recipe for braised pork with quail eggs and chestnuts. You can make it yourself.

1. 750g pork belly, 500g chestnuts (not included after shelling), 20 cooked quail eggs (eye-catching and tasty); the amount of star anise, cinnamon, garlic, pepper, dried chili and old ginger is as shown in the picture

2. Wash the spices and chop the garlic and ginger. Use about 30g of brown sugar (can be replaced by white sugar or rock sugar)

3. Put the whole piece of pork belly into cold water. You can add some pepper and ginger to remove the fishy smell. Cook until fully cooked, then remove and cut into small pieces (cook first and then cut, the stewed meat will be more angular and have a better shape)

4. Fry all the spices and brown sugar in a pan until fragrant, then pour in the meat and stir well, add enough hot water. Cover and bring to a boil, cook over high heat for 10 minutes

5. Open the lid again, add appropriate amount of dark soy sauce, and continue to cook on medium heat for 20 minutes. Then pour in the chestnuts and quail eggs and simmer over low heat until they are tender and tasty. Finally, add salt when the sauce thickens over high heat. If you want to eat braised pork rice, you can leave a little more soup.

The world is so big and there are so many restaurants, so naturally there are many flavors of quail eggs and chestnut braised pork. But no one tastes the same as the one you make yourself, so try it now.