1. Cook the eggs over high heat, remove the cold water, and peel off the shells after cooling.
2. 300g pork belly is evenly cut into pieces.
3. Add the pork belly and egg in turn and fry until the surface is golden brown. Pinch out and set aside.
4. Prepare a pan and pour 5ml of cooking oil. Add 10g of rock sugar and boil the sugar color.
5. Immediately put in the pork belly, let the pork belly evenly hang the sugar color.
6. Add 1L of hot water Mogoo pork belly, add a piece of chives. Add 10ml light soy sauce, 5ml dark soy sauce, and 5ml cooking wine. Put the lid on and let it fire for 30 minutes.
7. Pinch out the spices and cover with the eggs and cook for another 10 minutes.
8. Open the lid over high heat to collect the juice, add a little salt, stir-fry evenly, and serve.
Tips:1. After the eggs are boiled, soak them in cold water and peel them again, which is very easy to peel;
2. The pork belly is blanched first to remove excess blood and it is also more conducive to dicing.
3. The water must be heated when adding water, so that the meat tastes good and not smelly.
