1. Onion diced
2. Add vegetable oil to the pot, add onions and stir-fry
3. Turn off the heat when it is simmered, and the remaining temperature will continue to heat up
4. Minced green onion and garlic, sliced ginger
5. Shell the boiled eggs for later use
6. Cut the pork belly into pieces, soak the dried shiitake mushrooms and dice
7. Don't put oil in the pot, just add the pork belly and stir it over a small fire
8. Stir out the fat and discolor the pork belly, add diced mushrooms and stir-fry well
9. Add green onion, ginger, garlic and stir well, cook and add cooking wine to remove fishy
10. Add the dark soy sauce and rock sugar and stir-fry until fragrant
11. Add appropriate amount of hot water, add star anise and boiled eggs, boil on high heat and turn to low heat to cook
12. After half an hour, put in another pot to boil water. After the water is boiled, add the rapeseed to blanch the water for 1 to 2 minutes and remove it. At the same time, turn off the stewed meat pot, the rice is ready, cover the stewed meat, eggs and rapeseed, and pour the soup. Can
Tips:This dish is called braised pork rice, but because it only uses the soy sauce with the color palette, and does not use soy sauce and salt, it is actually relatively light. It is just right to eat on top of it. Of course, if the taste is heavy, you can taste it before serving. Add salt as appropriate and another point is that the soup is really the essence! It's very fragrant to leave some soup with bibimbap
