Shanghai braised pork

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Shanghai braised pork is a traditional home dish from the Shanghai area. Main ingredients: 500 grams of pork belly with skin, 30 quail eggs, two tablespoons of rock sugar (about half an ounce), one piece of ginger, two star anise pods, a small spoonful of Sichuan pepper, two small pieces of cinnamon, four dried chili peppers, five scallions, half a tablespoon of soy sauce, two tablespoons of cooking wine, and appropriate amount of salt. Steps for preparation: 1. Clean the quail eggs, then place them in a pot with cold water, cover it, and bring to a boil. After that, turn off the heat and let them sit covered for more than five minutes. 2. Put the pork belly in a pot with warm water, bring to a boil over high heat, then reduce the heat to medium and cook for two minutes to remove the blood scum. 3. After removing the pork belly, cut it into pieces about one centimeter square (the size of the pieces can be adjusted according to personal preference) ； Quail eggs should be soaked in cold water for about five minutes after being taken out, then peeled; the excess moisture should be wiped off with kitchen paper ； Crack the old ginger ； Cut the green onion in half ； Dried cut segments. 4. Heat oil in the pan to 50% heat, then add the quail eggs and fry them slowly over medium-low heat. 5. When it turns golden brown, remove it from the oil and drain excess oil. 6. Leave about half a tablespoon of oil in the pan and heat it over low heat until it’s warm; then add the rock sugar and stir slowly. 7. Stir-fry until the pan is filled with smoke and the sugar turns a dark golden color. 8. Turn off the heat as soon as the pork belly is added, and quickly stir the meat pieces so that they are evenly coated with the caramel color. 9. Add about three pounds of broth or water (if the pot is small, it can be added in several batches; however, the water added should always be boiling). Bring to a boil over high heat, then add old ginger, star anise, Sichuan pepper, cinnamon, dried chili peppers, green onions, soy sauce, and cooking wine. Cover the pot and reduce the heat to a low level for slow cooking. 10. After cooking for half an hour, add quail eggs and salt; bring to a boil over high heat, then reduce the heat and simmer for about an hour. 11. When the sauce is about to dry out, increase the heat to reduce it. 12. After the broth has reduced, turn off the heat. Remove the scallions, ginger, star anise, and cinnamon. Place the quail eggs around the plate, then serve the meat in the plate – and it’s ready.