1. Slice the onion.

2. Stir-fry the red onion in small hot oil and set aside.

3. Dry mushrooms are cooked, washed and diced.

4. Pork belly is cooked in cold water. After the water is boiled, skim off the floating foam and cook for 10 minute. Take it out to cool.

5. Cook and peel the eggs, soak them in soy sauce and garlic (pat loose) and cook the broth for later use.

6. Cut the cooked pork belly into thin strips.

7. Bring the pot to a low heat, add the right amount of oil to stir-fry the red onion, stir-fry the pork belly until the oil is spit out, and pour some oil if there is too much oil.

8. Add soy sauce, stir-fry and color.

9. Add red onion crisp, rock sugar, star anise and diced mushrooms.

10. Put the soaked eggs and juice into the pot.

1 1. Add rice wine, add some boiling water and bring to a boil.

12. Cover and stew for 30 minutes to collect juice.

13. Put the rice in a suitable bowl, pour some gravy on the braised pork, cut half a braised egg and put it on two cooked vegetable cores. You can serve.