1. Prepared ingredients.
2. Add green onions, ginger, and boil pork belly.
3. Cut the pork belly into small pieces, boil the eggs and remove the shells, and cut the shallots into thin slices.
4. Heat the pan with cool oil and fry the shallots until they become brown and remove.
5. Leave a little bit of fried shallot oil in the pan, add the pork cubes and stir fry until the surface is shelled, and the color is slightly yellow.
6. Add cooking wine, hoisin sauce, dark soy sauce, bay leaves, star anise.
7. Stir fry evenly.
8. Add water, light soy sauce, sugar, and eggs to boil.
9. Cover and simmer for about 1 hour.
10. The braised pork topping is ready!
11. Bring water to a boil, add a little salt, add the asparagus and blanch for dozens of seconds.
12. Serve the rice, add the braised pork topping, cut the egg in the middle, add some asparagus, braised pork rice, and it's done!
Tips:1. There is no salt in the stewed pork, so it should be lighter so that the bibimbap is not too salty.
