Quail egg stew
By JaniyaPrice
Since I am usually busy from Monday to Friday and have to go to work, I can't cook something delicious for my daughter, so I changed my style to cook some meat on the weekend to make up for it. This weekend, we're cooking pork belly stewed with quail eggs. The baby likes to eat this glutinous pork belly and fragrant quail eggs very much.
Recipe Recommendations
- pork belly 1 kg
- quail eggs 32 rats
- potatoes of 3
- octagonal of 2
- cinnamon one
- geranyl of 3
- ginger appropriate amount
- rock sugar 5 pieces
- soy sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
Steps for Quail egg stew
1
About 32 quail eggs, wash them.
2
Place the quail eggs in the pan and cook for about 7 minutes.
3
Remove the cooked quail eggs and soak them in cold water for 5 minutes, remove the shells and set aside.
4
Wash a piece of pork belly.
5
Cut the meat into cubes, put it into a pot with boiling water, and bring it to a boil. When cooking wine, star anise, cinnamon, fragrant leaves, and shredded ginger are added.
6
Remove and drain the cooked meat for later use.
7
There is no need to put oil in the pan. After heating, add the drained pork belly and stir fry until the oil is reached.
8
Stir fry the oily meat, pour out the excess oil, add a few pieces of rock sugar and boil to melt.
9
Add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce and 1 tablespoon of cooking wine and continue to stir fry.
10
Add 2 bowls of water to the pan and bring to a boil over high heat.
11
Peel 3 potatoes and cut them into pieces.
12
Bring to a boil, add potatoes, and heat over high heat.
13
Bring to a boil and add quail eggs.
14
Add quail eggs, bring to a boil over high heat, and simmer slowly over medium heat until the sauce is complete. Because light soy sauce and dark soy sauce are put in front, there is basically no need to put salt.
15
Try it.