红烧肉是中华的一道经典名菜，口感肥而不腻、软糯香甜，是老少皆宜的美食。同时，红烧肉还富含胶原蛋白，是美容养颜保持肌肤弹性的好菜。当然，红烧肉味数甜，不可多吃，有高血糖和高血脂的患者慎吃。红烧肉的烹饪技巧以砂锅为主，肥瘦相间，香甜松软，入口即化。红烧肉在中国各地流传甚广，是一道著名的大众菜肴。
Bouilli is a classic Chinese famous dish, which is rich in taste and is not greasy, soft and sweet. It is a good food for young and old. At the same time, the pork is rich in collagen, which is a good dish for beauty and beauty to keep skin elastic. Of course, the number of meat stewed sweet, not often eat, high blood sugar and high cholesterol patients eat. Bouilli cooking skills to the casserole, marbled, sweet and soft, that is the entrance. Bouilli is widely spread all over China, and it is a famous popular dish.
1912年法国化学家L.C.Maillard发现氨基酸或蛋白质与葡萄糖混合加热时形成褐色的物质。这类反应称为美拉徳反应。只要温度不高，烧红烧肉时，产生的褐色物质不仅无毒，且香气扑鼻，色泽诱人，是红烧肉成为美食的功臣。
In 1912, French chemist L.C.Maillard found that the mixture of amino acids or proteins and glucose was heated to form a brown substance. This kind of reaction is called an Howard reaction. As long as the temperature is not high, when burning red meat, the brown material produced is not only non-toxic, and the aroma of the nose, luring color, is the Bouilli to become a delicacy.
食材：五花肉 / 鹌鹑蛋 / 白酒 / 八角 / 姜 / 葱 / 冰糖
Ingredients: pork / quail egg / arrack/ anise / Ginger / Green / sugar
步骤：
Step
1、鹌鹑蛋煮熟去壳，下油锅炸至颜色金黄，捞出备用。
Quail eggs cooked to shell, fry the oil pan to golden yellow, get out of the spare.
2、五花肉切成2.5cm左右大的方块，入冷水锅焯水，捞出沥干
Pork cut square 2.5cm around, into the cold water pot boil, remove and drain
3、五花肉入油锅，煎至肉皮微焦，出油。
Pork into the pan, fry until slightly burnt skin, remove oil.
4、用锅内的油爆香姜片和葱段，放黄冰糖炒出糖色。倒入煎过的肉翻炒上色，加酒、八角、少许生抽和盐。无需加水，加盖小火炖煮30分钟左右。
Fragrant ginger and spring onion with pan fried, put sugar fried sugar color. Pour the fried meat, stir fry color, add arrack, star anise, a little soy sauce and salt. Without water, add a small fire and simmer for about 30 minutes
5、开盖，加入炸好的鹌鹑蛋，再煮5分钟，让蛋充分入味上色，出锅。
Open the cover, adding quail egg fried, cook for 5 minutes, let the egg color fully then, out of the pot.
6、盛出，浇汁！
Hold on to the plate and dipa.
