1. Cut the meat in advance, wash and soak in cold water for half an hour, remove and dry for later use
2. Add appropriate amount of water to dilute the material
3. Heat the cold oil in a pan and turn the heat to low, add the pork belly and stir-fry until the color is slightly yellow
4. Add the sauce and turn to high heat and stir fry until it is sticky and colored
5. Add boiled water and put the egg in the water, not over the meat and eggs, and then turn to the low heat and cover and simmer. Since each package only contains 400 grams of meat, put the eggs in the appropriate dark soy sauce and add 1 tablespoon of salt to taste
6. After 1 hour, remove the eggs and stir-fry on high heat until the juice is viscous.
Tips:When the juice is collected, the color will not be even if the soup is cooked and the color will not be uniform. Turn over the eggs during the simmering process to make the color uniform
