This dish is a combination of meat, egg, and vegetable. It’s actually an updated version of braised pork (红烧肉 Hong Shao Rou).
- Boil quail eggs in hot water for 5 mins. Soak them in ice cold water immediately. Then remove the egg shell.
- Heat a pan. Sear Pork chunks. Pork belly is the best choice. Fry pork till fat comes out and turns a bit brownish.
- Add bamboo shoot slices in and stir fry a bit with pork.
- Drizzle in 1 tsp cooking wine, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp sugar, ginger slices and bayleaf. Pour in enough hot water to cover all the ingredients.
- Also add in quail eggs. Lid on and simmer with low medium heat for 20-30 mins.
- turn up the heat and reduce the sauce.
Serve hot.
Sauce is perfect to go with rice. My husband will always add sauce to his rice.
Quail eggs are also tasty.
Cooking For Fun 
I can’t find the ingredients list. How many eggs, how much pork belly, and how much bamboo?
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I didn’t count the quail eggs, maybe 15. Because I used 1 pack. Pork belly is about 300g, and bamboo shoot is one small pack, maybe around 200g. Sorry I didn’t make it clear. sometimes I cook without measuring, just follow my feeling. 🙂
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