Pork belly, red onion, boiled egg, green vegetable heart, dried mushroom, shrimp, Jiang Mo, minced garlic, soy sauce, star anise, cooking wine, rock sugar, spiced powder, pepper and salt.

working methods

1. Wash the bought pork belly and blanch it to remove blood foam. When blanching, it can be appropriately cut into several large sections for easy operation. Blanched pork belly should be cut into pieces, cut into small pieces, and then set aside for use.

2, onions or red onions, washed and chopped.

3. Prepare a few boiled eggs, and then cook them together in the marinade to make marinated eggs.

4. Pour the right amount of oil into the wok, first saute Jiang Mo and minced garlic, then add chopped green onion and continue to fry until golden brown. At this time, add diced pork belly and stir-fry until the meat turns white, then add light soy sauce, dark soy sauce, star anise, cooking wine, spiced powder, rock sugar and pepper, and stir-fry evenly.

5, add the right amount of warm water, not too much, not too much pork belly 1-2cm, stir fry evenly over high fire.

6. After the soup is boiled, pour it all into the casserole and turn to low heat for slow stew. Don't forget to add boiled eggs at this time. The stewing time is two hours. If time is limited, stew for at least an hour. Salt can be added in an hour. When stewing, simmer, and the soup should not be too dry. It's delicious with juice ~

7. Finally, add the rice, pour the gravy, add the cooked green leaves, cut the braised eggs and eat. In order to prevent greasy, it is best to prepare another plate of vegetables to eat together.