1. Blanch the pork belly in cold water and cut into 1cm*2cm cubes.
2. Cut half an onion into small cubes. There is no red onion in the house, so replace it with a white onion.
3. In order to make the meat sauce not particularly greasy, I put a Coprinus comatus. Don't let go if you don't like it. Wash the Coprinus comatus and cut into small cubes.
4. Wash the shiitake mushrooms and use a knife to set aside. The whole shiitake mushrooms are very delicious after being stewed in the marinade. Personal preference, so I put more.
5. Cut the remaining shiitake mushrooms into small cubes for later use.
6. The eggs are cooked in shell, and then peeled off the shell for later use. Personally like to eat braised eggs, so I prepared 2 more and kept eating slowly.
7. Pour oil in a pan and heat (add more oil than usual for cooking), stir up the onions until they become browned, and set aside.
8. Put the garlic slices in the pot where the onions have been fried, stir fry until fragrant, pour in the pork belly and stir fry until the color changes and slightly burnt, then pour in the cooking wine and stir fry, then add 3 spoons of dark soy sauce to color, 3 spoons of light soy sauce to taste Stir-fry evenly.
9. Pour the Coprinus comatus and diced shiitake mushrooms into the pot and stir fry for 2 minutes
10. Pour the diced onion into the pot and continue to fry for 1 minute.
11. Pour the fried diced pork into a saucepan, add 2 slices of ginger, 1 tablespoon of rock sugar, 1 star anise, five spice powder and salt.
12. Add 800ml of hot water (cold water will tighten the meat and affect the taste. The amount of water should be determined by the pot used. Corning's pot consumes more water, especially when the juice is collected). Then add the mushrooms and eggs, turn on high heat, and bring to a boil. Change to low heat and simmer for 1 hour until the pork belly is soft, then collect the juice
13. Put the rice on the plate, wash the small greens, blanch them in water, and put them on the plate (a little vegetable oil can be added to the water before blanching to keep the color of the vegetables), all the two marinated eggs, and then pour the meat sauce.
Tips:1. If you don't like mushrooms, you can just use onions and pork belly. 2. The more charred the onion is, the better, but don't paste it. 3. The saltiness of stew can be adjusted according to personal taste, and the amount of sugar can be reduced.
