-
1
Wash and peel the pork belly. -
2
Change the knife and cut into small pieces. -
3
Set aside ginger slices, star anise, cinnamon and bay leaves. -
4
Cook the quail eggs and set aside. -
5
Heat oil in a pot and stir-fry spices until fragrant. -
6
Add pork belly and stir-fry. -
7
Stir-fry until the fat is released. -
8
Add oyster sauce, light soy sauce, and dark soy sauce. -
9
Stir-fry evenly for color and flavor. 
10
Add appropriate amount of water.-
11
Transfer to the enamel pot. -
12
Cover and bring to a boil, then reduce to low heat and simmer for 30 minutes. -
13
After 30 minutes, add the quail eggs and continue to simmer for 15 minutes to reduce the juice. -
14
Finished product. -
15
Finished product.