material

(Two persons) 530g pork belly (pork breast), 3 eggs, 800cc of water, 90cc of cooking wine, 90cc of soy sauce, 2 tablespoons of sugar (slightly less, like 25cc), ginger with skin 1 slice, and 4 scallions.

working methods

Put water, wine, ginger slices and shallots in a boiling pot, then add the whole pork, heat it with low fire, remove the floating foam, cover it and cook for about 1 hour until you can easily penetrate the pork with a toothpick.

You can boil eggs at the same time in cook the meat. Put the eggs in the cold water just covered with egg noodles, and turn to low heat to cook for 10 minutes until the eggs are cooked thoroughly. Remove and rinse with cold water, and then peel the shell.

Take out the cooked pork and cut it into delicious small pieces. Remove the onion and ginger slices and throw them away.

Put chopped pork and eggs into the pot again, add 1/2 amount of soy sauce, bring to a boil, turn to low heat, cover the pot and cook for about 20 minutes. If there is too little water, you can add a little as appropriate.

Add the remaining 1/2 soy sauce and all the sugar, cover and cook on low heat for about 20 minutes. Finally, the soup is very sticky and needs a small fire. Stir it from time to time to prevent it from sticking to the pot.

After the flameout, take out the meat, put it on the plate, take out the eggs, cut them in half and put them on the plate.