1. The big one is a spoon and the small one is a tea spoon.
2. Prepare ingredients. Pork belly, shiitake mushrooms, small rapeseed, eggs and purple onions.
3. Cut the pork belly into small cubes, add half a teaspoon of black pepper, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, and marinate for 10 minutes.
4. Cook the raw eggs for 10 minutes, then quickly sublime them in cold water, peel off the skins and set aside.
5. Pick up the small rapeseed and wash the sediment, add a little salt to the boiling water, blanch the rapeseed for three minutes, then remove it for use.
6. Half an onion, shred and set aside.
7. Remove the roots of the shiitake mushrooms, wash them, cut into small cubes for later use, and use a rice cooker to make a pot of rice, so that all preparations are completed.
8. Add 6 tablespoons of cooking oil to the wok, which is more than usual for cooking, and heat it up.
9. Add shredded onion and simmer on low heat.
10. Turn off the heat when the onion is golden brown.
11. Control the oil on the onion and remove it for later use.
12. Add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce to a small bowl, 1.5 teaspoons of sugar and a little cooking wine, add some water, and stir well.
13. Put the scallion oil in the pot as the base oil. After heating, add 2 slices of ginger and 1 star anise. Pour the diced meat and stir fry over high heat.
14. After frying the diced meat, add the sauce and stir well.
15. Add boiling water to the pot with more water and bring to a boil.
16. Add diced shiitake mushrooms, boiled eggs, 1 teaspoon of salt, and the onion picked up when the onion oil is boiled just now. After boiling, turn off the heat and simmer for about 40 minutes. Stir regularly during the period, and observe the soup to prevent it from becoming muddy. pot.
17. Finally, heat up the juice and turn off the heat when the soup thickens.
18. Pour the marinated meat and eggs on the rice in the plate, and add green vegetables to start.
