1.
If you need eggs, cook them in advance.
Dried shiitake mushrooms need to be soaked in advance and diced.
2. Prepare the pork fillings, don’t be lean, a little fat and delicious
3. Diced onion
4. Garlic chopped garlic cloves
5. Add a little more oil to the wok
6.
Pour the onion and diced shiitake mushrooms into the pot and fry until fragrant. It will take longer to fry until the ingredients are slightly browned.
(Under normal circumstances, red onions should be used for crispy, and onions should be fried into crisps before use. Of course, the onions from the north are not used. I can’t buy them.)
7. Stir-fried onion and shiitake mushrooms and serve
8. Add a little less oil to the bottom of the wok and sauté the garlic until fragrant
9. Pour the minced meat into the pot
10. Stir-fry for a long time, until slightly browned, (this step, if you use pork belly, the method is the same)
11. Then add star anise, a teaspoon of thirteen spice powder, fry until fragrant, pour 3 tablespoons of soy sauce, stir fry evenly
12. Add rock sugar, pour in the diced mushrooms and onions that have been fried before
13. Add water that has no meat 2 fingers high
14. Peel the boiled eggs and put them in, add salt
15. Bring to a high heat and turn to low heat and cook until the soup is thick. Don’t let the soup dry completely, save it for soaking the rice.
