Practice: 1, white rice: choose your favorite method (steaming or boiling) 2, make fried onion crisp: a few pieces of red onion, cut the head and peel, cut into thin circles. Sprinkle some starch and mix well. Heat the wok over medium heat, drain the oil, fry the shallots until half cooked, drain the oil, and put it on a kitchen paper towel to absorb the oil for later use. 3. Wash and dry the pork belly, put it in the refrigerator for 20 minutes and cut it into small pieces. Even the belt meat is diced as much as possible, which makes it taste better. 4, ginger, garlic washed and chopped, medium hot pot, stir-fry with a little oil. (the dosage is only about half of the photo) 5. Put the diced pork belly into the pot and stir-fry until it is slightly colored, and squeeze out excess oil. Add appropriate amount of soy sauce, star anise 1 petal, Shaoxing wine, a little rock sugar, spiced powder, pepper, fried onion crisp and warm water (the water quantity is controlled by yourself). Stir-fry and boil evenly, then move to a casserole and simmer. The book says marinate for 2 hours. Time is limited. I marinated for less than an hour or so, and I feel enough. When marinating, add a few boiled and peeled eggs to marinate. Finally, put a bowl of white rice, pour gravy, and serve with braised eggs.