How to make braised pork with quail eggs

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and follow me to learn how to make braised pork with quail eggs.

1.Blanche the pork belly.

2. Wash the quail eggs and put them in a pot to cook. You can add a little salt so that they are not easy to break during cooking.

3. Use tweezers to remove the hair on the skin of the blanched pork belly, then cut it into small pieces (the butcher cut the pieces too big when I bought the meat).

4. Add a little oil to the pan and stir-fry the ginger and scallions.

5. Add the pork belly, stir-fry and fry over medium heat until some oil comes out.

6. Add cooking wine, braised soy sauce, light soy sauce, and rock sugar, stir well, then add boiling water, boil over high heat for a while and then turn to medium heat.

7. Now it's time to deal with the quail eggs: pour out the water after cooking the quail eggs, rinse them with cold water several times, then soak them in cold water, grab a handful of eggs with your hands and gently knead them back and forth (don't use too much force). After colliding with each other, the shells of the quail eggs are basically broken, then shake them back and forth several times.

8. Pick it up and start peeling from one end. You will be able to peel it off quickly and smoothly. The prerequisite is that you keep it soaked in water. If the water evaporates after being drained, it will be dry and easy to peel. However, my method is only suitable for quail eggs that need to be peeled a lot at one time and then cooked. If you eat them directly after cooking, it is not recommended to rinse them with cold water, as this will give bacteria the opportunity to enter.

9. This way you can quickly peel off a complete quail egg.

10. Add the quail eggs after the meat has been cooked for about half an hour, and turn to low heat after boiling.

11. Cook for about 20 minutes more. When you can easily penetrate the meat with chopsticks, use high heat to reduce the sauce, sprinkle with chopped green onions, and serve.

The specific steps for making braised pork with quail eggs have been introduced. Now it depends on your own performance. However, before you start cooking, you still need to prepare all the ingredients. Only in this way can the dishes be the most delicious.