1. Prepare dishes
2. Put the meat and cold water in the pot, the water has covered the meat, and the water will boil for 5 minutes.
3. Soak the shiitake mushrooms in warm water, rinse and cut into small dices; cut the white dry into small dices; wash and cut the pork belly after the water has passed; cut the green onion, chopped green onion, and slice ginger.
4. Use an egg cooker to boil the eggs, peel off the shell and set aside.
5. Put the oil in the pan, add the chopped green onion and ginger slices in the oil, and fry the aniseed to create a fragrance.
6. Add the diced meat and stir fry until the meat is oily and the surface is slightly yellow.
7. Add two tablespoons of cooking wine, 2 teaspoons of soy sauce, salt, sugar, add shiitake mushrooms, and stir-fry evenly.
8. Add enough water, bring to a boil on high heat, turn to medium and low heat for 30 minutes.
9. Add the eggs and cook for another 15 minutes. Stir fry several times to let the eggs evenly coat the soup color.
10. After the soup is thickened, pour the cooked stewed pork on the rice, cut the boiled egg and serve on the plate, and you are done.
