Pork belly, red onion, boiled egg, green vegetable heart, dried mushrooms, shrimp, Jiang Mo, minced garlic, soy sauce, star anise, cooking wine, rock sugar, spiced powder, pepper and salt.

method of work

1 Wash the bought pork belly and blanch it to remove blood foam. When blanching, it can be appropriately cut into several sections for easy operation. The blanched pork belly should be diced and cut into smaller pieces, and then put aside for use.

2, onions or red onions, washed and chopped.

3, prepare a few boiled eggs, then put them in the marinade and cook them together to make marinated eggs.

4. Pour proper amount of oil into the wok, first saute Jiang Mo and minced garlic, then add chopped onion and continue to saute until golden. At this time, add the diced pork belly and stir-fry until the meat turns white, then add the light soy sauce, dark soy sauce, star anise, cooking wine, spiced powder, rock sugar and pepper, and stir-fry evenly.

5, add the right amount of warm water, not too much, not too much pork belly 1-2cm, stir well over high heat.

6. After the soup is boiled, pour it all into the casserole and turn to low heat for slow stew. Don't forget to add boiled eggs at this time. The stewing time is two hours. If you have limited time, you should stew for at least one hour. The salt can be added after one hour. When stewing, the fire should be low, and the soup should not be too dry. It will be delicious if there is juice ~

7. Finally, put in the rice, pour in the gravy, then put on the boiled green leaves and cut the braised eggs, and you can eat. In order to prevent greasy, it is best to prepare another dish of vegetables to eat with.