1. Wash the shallot heads, peel off the skin, and dry the water
2. Divide the shallots into two first, and then cut them into thin strips
3. Put more oil in the pan, heat it up, put the shallots in the shredded shallots, and fry them to make golden brown
4. Drain the oil, and the red onion crisp is ready (don't throw away the oil, it's super fragrant when used for cooking and mixing)
5. Cut the pork belly into 0.7 cm cubes, with a small piece of skin attached to each cube
6. Fully preheat the flat-bottomed non-stick pan without adding oil. Pour the diced meat directly into the pan and stir-fry until the moisture in the meat has all evaporated
7. Add cinnamon and star anise, stir fry for a while, add sugar and red onion crisp, stir fry evenly
8. Add the dark soy sauce and cooking wine, stir-fry evenly, transfer the fried meat into a casserole or cast iron pot and continue to stir-fry until the liquid is almost dried
9. Add boiling water until the diced meat is submerged, then add the boiled eggs, and simmer for 40 minutes on low heat, being careful not to mash the pot
10. When cooking the meat, prepare the side dishes. Cut the small rapeseed in half, slice the carrots, sit in a pot of water, add salt and a few drops of oil after the water is boiled, blanch the vegetables, and then soak them in ice water Take it out for use
11. Stew until the soup is thick and the meat is crispy, then it is ready to be out of the pot. The juice should not be too dry, it is delicious when it is poured on the rice
