1. Fresh pork belly, scrape off the dirt on the surface of the pigskin, wash and set aside.
2. Wash the onions.
3. Wash the garlic.
4. Aniseed.
5. Dried shiitake mushrooms.
6. Rinse with water and soak.
7. Cut the pork belly into pieces of about one centimeter, and stir-fry in a saucepan over low heat.
8. Cut the onion into rings.
9. Finely chop garlic.
10. Stir out the pork belly and let out the fat.
11. Saute the onions in the simmered oil over low heat.
12. Until it becomes golden yellow.
13. Saute the minced garlic aniseed until fragrant.
14. Add pork belly and stir fry.
15. Pour in boiling water, add a pinch of salt, light soy sauce, dark soy sauce, rock sugar, and bring to a boil.
16. Move to a casserole, add shredded onion, soaked mushrooms and boiled eggs. (Cook ahead and remove the shells) Simmer over low heat
17. Wash Shanghai Green for later use.
18. After simmering for an hour, turn off the heat.
19. Bring water to a boil in a pot, add the washed vegetables to a boil and remove them for later use.
20. Put the rice in a rice bowl, compact it, buckle it upside down on the plate, and put the vegetables on it.
21. Top it with braised pork and soup, and decorate the cut eggs. Isn’t it cute?
Tips:1. If there is no casserole, other pots can be used, but we must pay attention to the loss of water.
2. Don't cut the meat too big, otherwise the stewing time will be relatively long.
3. Vegetables vary from person to person, so put whatever you like.
4. Soy sauce soy sauce has a salty taste, and the salty taste does not need to be too heavy.
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