1. Cut the onion into strips, fry in a frying pan over medium-low heat until golden brown, remove and chop.
2. Cut the pork belly and shiitake mushrooms into small cubes.
3. Pour an appropriate amount of oil into the wok, add the diced meat when the oil is hot, and fry until the meat turns white to force out the excess fat.
4. Add the diced mushrooms, diced bamboo shoots and minced green onion, ginger, garlic and stir fry.
5. Add the right amount of dark soy sauce, stir-fry the light soy sauce and cooking wine evenly, and finally add the onion crisp. Stir-fry for a while and then add some warm water, not over the braised pork, then add rock sugar and star anise.
6. When the soup is boiled, add the peeled hard-boiled eggs, season with appropriate amount of salt, turn to low heat, cover and simmer for about half an hour.
7. Put rice in a bowl, add blanched green vegetables, top with stewed pork, and serve with eggs.
