1. Cook the eggs and shell them with cold water. Do as much as you want.

2. While boiling eggs, wash and cut pork belly, wash and peel potatoes and yam, cut onions into small pieces, cut garlic into pieces, slice ginger, pick them out when you don't like them, and prepare star anise rock sugar.

3. Put a proper amount of oil in the pot, stir-fry the diced pork belly until it turns white and oily, add onion, ginger and garlic and stir-fry, add a proper amount of soy sauce and a little cooking wine, then add a proper amount of warm water, and add rock sugar, star anise and salt. If you don't like it too sweet, put more water when you have time to stew for a long time, and the meat will be softer and more waxy. After boiling, pour all the ingredients into the casserole and peel the eggs.

Usually stew for an hour to an hour and a half. The soup should be thick and not stewed dry. Juice is delicious when poured on rice. According to the amount of water, it is not appropriate to estimate the time of putting yam and potatoes too early. I put it in the last half hour, and potatoes and yam were stewed.

Try the taste when cooking, add some salt when it is light, and I also add some spiced powder.

Note: Authentic braised pork rice contains onions and mushrooms. You can add some onions and mushrooms to stew together.