pork belly quail eggs stewed green beans

1. Wash the pork belly, cut into small pieces; remove the strings from the beans and cut them into segments; peel and wash the quail eggs. Green onions ginger Garlic minced

2. Heat a small amount of oil in a pot, add star anise and stir-fry until fragrant, then add green onions, ginger, and garlic and stir-fry until fragrant; subsequently, add the pork belly and slowly stir-fry to release the fat.

3. Add the beans and quail eggs, season with appropriate amounts of salt and chicken essence, as well as soy sauce and old soy sauce, and stir-fry evenly.

4. Add water to cover the ingredients by about 2 centimeters; bring to a boil over high heat, then reduce to low heat and slowly simmer until the pork belly is tender, reducing the broth if necessary.Boil Open, then switch to low heat and slowly braise until the pork belly is soft and tender, and the sauce has reduced appropriately; this can be done before serving.