Cut a catty of pure pork leg into pieces 1.5 cm square, stir-fry in an oil pan until the meat changes color, cook Shao wine and a little soy sauce (salt can be added if it is not salty enough), add 4 slices of ginger and 1 star anise in boiling water until it is even with the meat, then simmer with low fire until it is crispy, and add sugar to collect the soup, but don't collect it all. The rice cooker needs moderate hardness to stew rice (don't cook rice badly). After stewing, put it on a plate and pour in braised pork and soup.

Note: 1, because it is pure leg meat and there is not much oil, you can put more oil when frying meat; 2, don't put too much soy sauce, because it is not braised, and the color of "halogen" things can't be too red; 3, the rice had better be just cooked, and the leftovers are not fragrant, because it should be poured with gravy, so it can't be soft rice, or the soup will be too bad if it is soaked. Jiu Shao and soy sauce must be cooked with the remaining oil in the pot, so that they will become fragrant.

Supplement: pork belly 1 kg (scapular meat), garlic 1 tablespoon, Jiang Mo half teaspoon, dried red onion 1 teaspoon, curry powder 1 teaspoon, Shaoxing wine 1 teaspoon, salt about half teaspoon, sugar/teaspoon. 2 shallots. Coriander and a little sesame oil.

Practice: Scrape the pork belly, rinse it, put it in half a pot of boiling water, add ginger and onion, and cook for about 10 minute. After taking it out, soak it in cold water to remove blood and chop it into dried meat.

Stir-fry garlic, dried red onion and curry powder in oil with low fire, and add wine, salt, sugar, star anise, spiced powder and soy sauce. (until the oyster sauce is almost cooked) and water, boil the pork belly. Switch to low heat and cover the fire for 30 to 40 minutes until the meat is cooked and soft.

Wash rice, add some water and oil, and cook.

When eating, remove a little oil from the meat head (not so greasy) and take it out. When eating, add coriander, sesame oil and gravy to the rice noodles, and pour the meat on the rice noodles. In addition, you can also add some pre-fried vegetables.