A chef came to Xiamen many years ago and came to the recipe. Not complicated, simple but not simple.
Wash the meat, cut the mahjong block, marinate with cooking wine, soy sauce, ginger and garlic.
Heat the wok with hot oil, stir the pepper on a small fire, and remove the pepper. Then take 1 scoop of sugar and simmer until it melts. The next pork belly is stir-fried.
Add the water without meat, put the star anise, the fragrant leaves, the grass fruit, knot the shallots, put them in, let the fire boil, then transfer to the pressure cooker and press for 10 minutes. If there is no pressure cooker, cook for 1.5 hours on low heat. The pressure of the pressure cooker is different, and the time needs to be increased or decreased accordingly. I am a WMF, the pressure is very strong, so it only takes 10 minutes to press.
Cook the meat in the empty space to cook the quail eggs. The quail eggs are washed, and the water is boiled in a cold water. After the fire is boiled, turn to low heat for 5 minutes and then turn off the heat. After 10 minutes, pour hot water, rush into cold water, and leave it for a while.
After the meat is cooked, the pressure cooker is relieved of pressure and the green onion is removed. Then even bring the soup with the meat back into the wok, add the quail eggs that peeled the shell, and turn it even. Add 1 scoop of soy sauce, try the salty, and simmer the juice.
When the broth is slightly dry, but when you smash the meat and eggs with a shovel, you can also turn off the fire when you evenly wrap the soup.
You can use eggs instead of quail eggs.