500g pork belly, onion 1 root, 2 mushrooms, 2 star anise, 3 slices of ginger, appropriate amount of rock sugar, soy sauce 1 spoon, appropriate amount of cooking wine, appropriate amount of steamed fish and soy sauce, appropriate amount of pepper, appropriate amount of cooked eggs and appropriate amount of vegetables.

The practice of braised pork rice (amateur)

Pork belly is cut into square strips of about 1 cm. If you are fat and thin, you can't buy the best pork belly. Fat meat will eventually stew, and it tastes delicious and not greasy.

Onions, diced, ginger slices, can be bigger, not so small.

Heat oil in a pan, add aniseed and pepper, stir-fry until fragrant, and take out the pepper and aniseed.

It is very important to put the ginger slices in the pot first and stir-fry them for fragrance. Then add onion and saute until fragrant.

Add pork and cooking wine, then stir-fry to change color and stir-fry some water.

Add steamed fish soy sauce, appropriate amount, and appropriate amount of soy sauce for color matching. Because we are not professional chefs, we just feed by feeling.

Adding water will not spoil the meat (using hot water), so the meat will be soft and rotten quickly. After adding water, add rock sugar. When the rock sugar melts, I will taste the soup with a spoon. It is salty and sweet, and the taste can be heavier. Add the boiled eggs, bring to a boil with high fire, turn the lid down and stew for 1.5 hours.

Put the rice in a bowl, compact it, buckle it on a plate, add the marinated eggs, pour the gravy, and add some vegetables you like to start.