1. Soak dried shiitake mushrooms in warm water and cut into small cubes. Peel and dice shallots, mince ginger and garlic.
2. Put a proper amount of oil on the pot and heat it to 30% heat. Add minced ginger garlic and diced shallots and fry slowly until the green onion turns golden.
3. Strain the scallion oil, take the red onion crisp and set aside.
4. Wash the pork and cut into small cubes.
5. Put a proper amount of oil on the pan to heat up, add the diced meat and stir fry until the color changes, then add rock sugar and fry until the color is colored.
6. Add bay leaves, star anise, five-spice powder and chili powder.
7. Pour the red onion crisps and diced mushrooms and stir-fry evenly.
8. Cook rice wine, pour in appropriate amount of broth and bring to a boil.
9. Add soy sauce and braised soy sauce, and transfer to a casserole.
10. Turn to low heat, cover and simmer for 1 hour.
11. Add hard-boiled eggs in the middle and simmer until the soup is thick and the meat is crispy.
Tips:1. The method of braising and sauce is to add a lot of water to stew the meat softly and deliciously. In the end, the sauce will not collect the juice but will leave a lot of soup. The method of sauce is to almost dry the soup, so you must pay attention to the distinction when making it.
2. The scallion crisps can be fried more at a time, put in a fresh-keeping container and refrigerated, used to sprinkle in various dishes to increase the fragrance.
