1. Boil the eggs with an egg cooker and set aside.
2. Soak the cut pork belly in clean water for 30 minutes.
3. Blanch the soaked meat.
4. Peel the eggs and fry them until golden and set aside.
5. Pour out the oil of the fried eggs, add the blanched meat and aniseed cinnamon, chili and nutmeg and stir-fry until the meat is slightly brown.
6. In another pot, add green onion and ginger water to boil for later use.
7. Put a small amount of oil in the wok, add white sugar, and fry the sugar color.
8. The sugar color is fried into a brown-red color with big bubbles.
9. Pour in the slightly yellowed pork belly and quickly stir-fry, so that the meat can be evenly covered with sugar.
10. Add the cooking wine soy sauce fermented bean curd and stir fry evenly.
11. Pour the onion ginger water and onion ginger. No meat.
12. Bring to a boil, add the fried eggs, turn to low heat and simmer for 1 hour until the soup shrinks.
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