First of all, prepare the ingredients to be used later. Pork belly is a must, and when choosing pork belly, you should choose the layer of pork belly, that is, the one with two layers of fat and two layers of lean meat. This kind of pork belly will be delicious. Never choose the one with a thick layer of fat and then a layer of lean meat. It is super greasy. Don't ask me why I don't know so much until I try it. There are about ten shiitake mushrooms, and they are washed and set aside. Appropriate amount of rock sugar, two spoonfuls of soy sauce and soy sauce, one green onion, a small amount of cooking wine, a little more cola, about half a bottle, just one or two star anises, one tsaoko, a small amount of licorice slices, about ten slices of ginger, two eggs and two or three small vegetables.

Slice the washed mushrooms and soak them in water for about ten minutes, then chop them up. Eggs need to be cooked in advance and peeled off for later use. The next step is the big project. It is necessary to start to treat the pork belly. After washing the pork belly, clean the pig hair remaining on the skin of the pork belly, scrape off some oil on the skin of the pig, cut the pork belly into small pieces around 1, and then throw the cut pork belly directly into the rice cooker. After tying the small chives, throw them into the pot, put them into the No.7 ginger slices and the rest. Put the white and tender eggs and rock sugar into the pot together, and then you can cover the lid of the rice cooker. Just press the normal cooking button and wait.

When the rice cooker stops working, put the diced mushrooms into the pot, then continue to press the cooking button and steam until the rice cooker stops working for the second time. Then there is that beautiful plate, with a bowl of rice on it (at this time, you will find out why there is no rice, nonsense, rice cookers are used to cook the road meat of braised pork rice, and there is no extra rice cooker to cook rice, unless you are as local as my mother and have two rice cookers at the same time). Put one or two cooked vegetables on the rice on the plate, take out an egg and cut it in half, and then scoop up a big spoon of braised pork and cover it on the rice. The braised pork is thick and fragrant, and it is a perfect match to mix the braised pork with rice. There will be a full sense of satisfaction after eating, and another bowl of rice is not a problem. In the end, I scraped the bottom of the pot clean!