How to make braised pork with quail eggs and squid

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So we should learn how to cook. Here I will introduce to you braised pork with quail eggs and squid.

1. Take out the internal organs and transparent inner bones of the small squid, remove the black membrane, and wash the tentacles and body. Wash the pork belly and cut it into pieces slightly larger than mahjong tiles (about 5 cm).

2.1 Add scallions, ginger, star anise, bay leaves and rock sugar, then slowly stir-fry the meat for about 5-8 minutes until the oil is completely released, the rock sugar is basically melted, and the meat is slightly sugar-colored.

3.2 Pour about 2 tablespoons of oil into the pan, heat it slightly, place the pork belly skin side down in the pan, and fry over low heat for 2 minutes until the skin is colored. Reduce heat to medium.

4. After pouring in the rice wine, quickly close the lid of the pot. After a few seconds, pour in the light soy sauce and rose tofu juice, stir-fry evenly, then add the peeled quail eggs and add hot water until all the ingredients in the pot are covered. Stew on medium heat for half an hour.

5. When there is 1/3 of the soup left in the pot, put the squid in and stew for about 10 minutes. When the soup in the pot has basically thickened, add sesame oil and stir-fry evenly, then turn off the heat (add a small amount of salt for strong taste).

Obviously, after reading the introduction of the dish Braised Pork with Quail Eggs and Squid, you should have understood it clearly by now. But practice makes perfect, so I believe you will be taking action soon. When you taste the delicious food you made, you will definitely feel extremely happy and excited.