Cooking Steps

1. 

   Step1:Prepare 25g of fresh June soy sauc

2. 

   Step2:Seasoning: 8g ginger, 2G salt, 1 star anise, 25g soy sauce, 1 piece cinnamon, 25g sugar, 5g yellow wine, 2G scallion, 10g mushroom

3. 

   Step3:Cut the streaky pork into 2 cm square pieces. Blanch in boiling water for 2 minutes and remove. Rinse with cold water and drain

4. 

   Step4:When quail eggs are cooked to two or three matures (two or three minutes after boiling), remove them and stir them with cold water. Peel them for standby

5. 

   Step5:Put cooking oil in the pot. When the oil is heated to 70% heat, put in the cooked quail eggs and fry until the skin of the tiger is brown, take out the drain oil

6. 

   Step6:Drizzle a little cooking oil in the pan, and then stir the sections of chives and ginger slices

7. 

   Step7:Then put the meat into the pot. Then pour in the rice wine, soy sauce, sugar, refined salt, star anise, cinnamon, high soup and mushroom. First boil them over high heat, and then simmer for 30 minutes over low heat

8. 

   Step8:Stew until the brine is thick, and pick out the star anise, cinnamon, scallion and ginger slices

9. 

   Step9:Then put in the fried quail eggs, stew together, collect the juice, thicken with 25G wet starch, and mix well

10. 

    Step10:Finished product drawin

11. 

    Step11:Finished product drawin