1. Prepare all the ingredients: dice red onion, soak dried mushrooms and dice, filter and preserve mushrooms, dice pork belly, chop green onion, ginger and garlic, and peel boiled eggs.
2. Put the bottom oil in the pan and fry the red onion crisps. Be patient! Fry slowly on a small fire, the aroma is super rich, and it must be fried until it has golden edges, and the fire is here. It may not necessarily be 15 minutes, so pay attention to it.
3. Add aniseed, bay leaves and minced garlic and ginger and fry.
4. Push all the contents of the pot aside, control the oil and add the diced pork belly to stir. Pay attention to observation.
5. Squeeze the pork belly out of water, cook rice wine or cooking wine.
6. Add the diced mushrooms and continue to stir fry. Stir-fry the flavor and add light soy sauce and dark soy sauce, add rock sugar
7. Add the boiling water and the water for soaking the mushrooms, and put in the boiled eggs. Simmer for 40 minutes.
8. And wait for the deliciousness to slowly cook, time must be paid, you can do some housework by the way, or you can make a vegetable meal by the way.
Tips:1. The stew must be boiled with water, otherwise it will be fishy;
2. Stew meat in a casserole or cast iron pot, preferably without a wok;
3. You can barely use a big red onion without dried onions;
4. The standard uses Taiwan Jinlan Soy Sauce Paste, I used Lee Kum Kee Light Soy Sauce instead, which is not bad;
5. The meat and vegetables should be well matched. It will be healthier to blanch two green vegetables with braised pork rice.
