1. Pork belly, cut into mahjong pieces. The five flowers this time are good, with six floors.
2. Add water to the basin, a spoonful of cooking wine, and soak the meat for ten minutes.
3. Put cold water into the pot, about an inch below the meat, and boil on high heat.
4. After the water boils, there will be foam, so use a spoon to skim it.
5. Add a little cooking wine, a spoonful of vinegar (can also be replaced by a few grains of hawthorn), cover the pot and cook on high heat for about half an hour, then change to low heat.
6. After about half an hour, when the meat can be pierced through with chopsticks, add soy sauce and continue to simmer (if you like salty taste, you can add a little salt.).
7. About fifteen minutes, add rock sugar, this piece is about 20 grams.
8. The eggs are cooked in advance, peeled and added with rock sugar. Taste the taste after ten minutes, you can adjust it again. If the taste is right, harvest the juice on a big fire. When collecting the juice, be sure not to leave the side of the pot again, be careful to paste the pot.
9. The braised pork stewed this time was eaten with rice, so no juice was collected, so the broth was a little bit more, and the finished product was not shiny enough.
