1. Wash the skin of the eggs with water, put them in a pot, pour in water, boil and cook for 5 minutes
2. Put the hard-boiled eggs in cold water and peel them off, cut them upright with a knife, and put them in a bowl for later use.
3. Rinse the pork belly with clean water, cut into pieces, slice the onion, ginger, and garlic for later use
4. Add oil to the pot and heat up, then pour in the pork belly and stir fry until the oil is separated and the surface is golden
5.
6. Pour in green onion, ginger, garlic and stir fry evenly
7. Add water over the pork belly, pour in soy sauce, cooking oil, dark soy sauce, vinegar, sugar and mix well
8. Rinse star anise, Chinese pepper, bay leaves, cinnamon, cloves, dried hawthorn, nutmeg, and Angelica dahurica in a pot, boil over high heat, and remove any foam
9. Put the eggs in the middle of the broth and simmer together
10. Bring to a simmer and simmer until the soup thickens.
Tips:Put the egg in cold water and it will be easier to peel. Use a knife to cut it upright. It is best to cut until the yolk of the egg, but do not cut the yolk to prevent the yolk from entering the soup when it is boiled.
