Accessories: 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp soy sauce, 1 tbsp cooking wine, 200ml carved wine, 1 tsp sugar, proper amount of salt, proper amount of water and proper amount of edible oil.
1. Wash pork belly, peel ginger, slice, wash shallots, remove roots, tie two shallots into knots, prepare two onion knots, pour appropriate amount of water into the pot, put pork belly into a cold water pot, then add ginger slices, 1 root onion knots and 1 tablespoon cooking wine, and cook over high fire/kloc.
2./kloc-After 0/5 minutes, take out the scalded pork belly, cool it and cut it into small pieces with a knife.
3. Take out the prepared seasoning, rinse it with water, and dry it with kitchen paper towels for later use. Spices have a lot of dust, so they must be washed before use.
4. Prepare 4 eggs and wash them for later use.
5. Pour a little oil into the pot, fry the meat until golden brown, and put it in a bowl for later use.
6. Leave a little oil in the pot, add ginger slices, onion knots, star anise, cinnamon, fragrant leaves, tsaoko and fried pork belly and stir-fry for a while, and the spices will be fragrant.
7. Then add soy sauce, soy sauce and oyster sauce and stir fry a few times. Stir-fry and add dried red pepper.
8. Pour the fried pork belly into the casserole, add 200ml of carved wine and appropriate amount of water to boil.
9. After the water boils, add some salt and a little sugar, then add the washed eggs, cover them, and simmer for 60 minutes.
10. When it is cooked for 50 minutes, take out the onions and eggs and throw away the onions.
1 1. Then turn on a small torch and boil the soup tightly.
12. The secret braised pork is delicious, fat but not greasy, and fragrant.