Almost all chefs of braised meat can do it. Some people make braised meat with complete color and flavor, but others make braised meat black and have no appetite. To make braised meat, we should tempt our appetite from the color. If the color is not good-looking, unfamiliar people will not taste it. No matter how good the taste is. Therefore, frying sugar color is a very key step. It is recommended to use single crystal rock sugar. It is easy for novices to fry large pieces of rock sugar. Although white sugar is also very convenient, its taste and color are slightly poor.


500g streaky pork
20 quail eggs
50g oil
50g sweet juice garden single crystal rock sugar
2 g salt
30g soy sauce
50g cooking wine
Two octagons
1 cinnamon
1 ginger


Step 1
Get the ingredients ready first.

Step 2
Wash the quail egg, put it into the pot in cold water, cook over medium heat for 8 minutes, remove it too cold, remove the shell, wash it again and control the water. After the quail eggs are too cold, put them into a covered container and shake for 20 seconds, so as to peel them better.

Step 3
Wash and cut the streaky pork into pieces, put cold water into the pot, add half of ginger and cooking wine, and blanch for 5 minutes.

Step 4
Skim the foam, pick it up and control the water.

Step 5
Pour a little oil into a saucepan and fry quail eggs over medium heat until the surface is golden and tiger skin. Remove and set aside. Tiger skin quail eggs can also be fried, and the color is more uniform.

Step 6
Start another oil pan and add single crystal rock sugar. When frying sugar color, there must be no water in the pot, otherwise it will splash oil. It is recommended to use rock sugar. The braised meat is brighter, better looking and tastes better. It is not easy for novices to fry with single crystal rock sugar.

Step 7
Turn on a small fire until brownish red and bubbling.

Step 8
Add streaky pork, stir fry quickly and evenly, so that each piece of meat is evenly coated with sugar.

Step 9
Add soy sauce, oyster sauce and cooking wine and stir fry evenly.

Step 10
Add the ingredients and the remaining ginger slices, pour in an appropriate amount of hot water, cover the lid, boil over high heat, turn low heat and simmer for 40 minutes. Put enough water at a time and simmer slowly over a low fire. If you don't put enough water, you can only heat boiled water instead of cold water.

Step 11
Add tiger skin quail egg, sprinkle salt and stir fry evenly.

Step 12
Turn to high heat and collect until the soup is thick. You can enjoy it out of the pot. Finally, the juice must be collected by fire, so as to make the meat red and bright and the soup oil out.