1. Prepare Jiujigong old brown sugar and melt it with half a cup of boiling water.
2. Cut the pork belly into small pieces. I don’t have any pork belly anymore. I’ll just use pork front thigh.
3. Slice the green onion, ginger and garlic, and put the pepper aniseed fragrant leaves in a small bowl for later use.
4. 3 hard-boiled eggs, peeled and set aside.
5. Put a little oil in the pot, pour the pork and stir fry to get the oil.
6. Pour a little cooking wine and continue to stir fry.
7. Add onion, ginger, garlic and other seasonings and stir-fry evenly.
8. Pour in an appropriate amount of soy sauce, light soy sauce and a little dark soy sauce, stir fry all the colors, add the brewed brown sugar water, stir fry evenly.
9. Add a small pot of warm water, put the peeled eggs into the pot, cover the lid and simmer on medium heat for about 15 minutes. Remember to turn the eggs over and color them evenly during the simmering process. The soup will be ready when it is collected. Wok.
10. The super fragrant braised pork is ready~ the braised eggs are also delicious.
Tips:When the eggs are boiled, boil them in boiling water for 3 minutes, then turn off the heat and simmer for 2 minutes.
