1. The pork belly is peeled, cut into cubes, and then frozen in the freezer for a while. It is better to cut. About 0.5 cubic centimeters (I like to eat slightly smaller, can be adjusted according to personal preference)
2. Dice the onion and be careful not to make your eyes too spicy
3. Wash the shiitake mushrooms and cut into cubes similar in size to pork belly
4. Prepare the ingredients. Shallots (there are no scallions at home, so use scallions instead) sliced ginger
5. Pour a little oil into the pot. Put in the peppercorns, fry the flavor, and then the peppercorns will be filled out. As the pork belly will produce oil after being fried, there is no need to pour too much oil.
6. Medium fire. First add the diced onion and stir fry. After it becomes soft and fry the aroma, add the diced pork belly and continue to fry.
7. After frying the diced pork and changing its color. Add the diced shiitake mushrooms and continue to stir fry.
8. Stir fry over medium heat to get the aroma. Put cooking wine, light soy sauce, dark soy sauce, rock sugar and continue to stir fry.
9. Put green onion, ginger slices, star anise, bay leaves, and cinnamon in a casserole, pour water and boil. Pour the fried ingredients into a casserole and start to simmer slowly. At this time, the boiled eggs can be peeled and placed in a casserole.
10. I simmered it for more than an hour when I made it at home. The longer the time, the easier it is to stew the aroma in the pork belly. You can also adjust the taste during the period. It is recommended to leave some of the broth when the juice is collected at the end of the stew, and it is delicious to pour it on the rice.
11. Forgot to take photos for this part. Boil water in a pot, put a little salt and oil. After the water is boiled, blanch the washed rapeseed. After it's cooked, pick up and drain the water, and serve it on a plate.
Tips:The taste can be adjusted according to personal preference.
