1. Wash the pork belly.

2. Cut the pork belly into pieces of suitable size.

Add 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 2 tablespoons of cooking wine, marinate and refrigerate overnight.

3. Prepare ingredients.

Slice onions.

4. Pour an appropriate amount of rapeseed oil into the pot. After the oil is cooked and hot, add the onions and fry slowly over low heat until golden brown and stir-fry. Remove from the pot.

5. Use the oil in the pot to fry the pork belly until fragrant.

6. Add an appropriate amount of water (the water covers the pork belly), and pour in the previously fried onions.

Add remaining ingredients.

7. Pour the mixed braised pork into the rice cooker.

8. Select the steaming function and set it to 1 hour.

9. When steaming, boil the eggs. After the eggs are cooked, remove the shells. After the steaming function is completed, add them to the braised pork.

Continue to select the steaming function and set the time to 1 hour.

10. In 1 hour, the braised pork will be ready, as will the braised eggs.

11. Then cook the rice.

Wash the rice and pour it into the rice cooker, adding an appropriate amount of water.

(Usually I add enough water to cover the back of my palm).

12. Before the rice is almost ready, wash the vegetables, put them into boiling water and cook them, take them out and set aside.

Finally, put the rice in a bowl, add green vegetables, cut the braised pork in half and spread it on the rice.

A bowl of fragrant braised pork rice is ready.