1. Wash the pork belly, add cold water, ginger slices, and cooking wine to blanch, take out and cut into small strips for later use.
2. Put cinnamon, bay leaves, star anise, cumin, and pepper in a sand cloth bag and tie it up
3. Don't add oil to the pot, just pour the pork belly, slowly stir-fry on low heat for 8-10 minutes, then turn to medium heat and add green onions, dark soy sauce, light soy sauce, cooking wine, sugar and continue to stir
4. Add the ingredients package and the cooked eggs to the pot, then pour the water over the meat, cover the pot and simmer for about 40 minutes, then turn to high heat to collect the juice. In addition, add water to blanch the vegetables in a pot. Add oil and salt when boiling the vegetables to make the dishes unchanged.
5. Start the pot, serve the rice, cut the eggs, add green vegetables to garnish and pour the delicious gravy on it!
