1, diced pork belly, diced mushrooms with water (recommended flower mushrooms, personal preference ~) Wash, drain and chop in Kaiyang. (Kaiyang can be left out. If you want to have a layered flavor of braised pork, add this blindly ~)

2. Crispy red onion is the soul of table-style braised pork rice! Omitted, it is not a table braised pork ~ sliced red onion, fried until golden.

3. My Sichuan pickle today is fried with cabbage and mushrooms with diced meat for later use.

Please click to enter a picture description.

4. Stir-fry minced garlic, Jiang Mo and Kaiyang in an oil pan (use the oil of fried red onion, just a little), and add mushrooms to stir fry.

Please click to enter a picture description.

5. Add diced meat and continue to stir fry for 2 or 3 minutes until the meat aroma is fried.

Please click to enter a picture description.

6. Add white pepper to continue to stir fry, then add soy sauce to continue to stir fry for a few times, then add Shanghai spicy soy sauce to continue to stir fry for a few times, then add cooking wine to continue to stir fry for a few times, and then add sugar to continue to stir fry until the meat is bright and fragrant. At this time, if the color is not enough, you can adjust the dosage of soy sauce.

Please click to enter a picture description.

7. Add boiling water, stuffing bags, licorice slices and eggs, sprinkle with 2/3 of the red onion crisp, cover and simmer for half an hour.

Please click to enter a picture description.

When the soup is concentrated to the ideal state, sprinkle all the red onion crisp and mix well, then turn off the heat, and combine it with a delicious braised pork rice to enjoy it ~