Cut the pork belly into large pieces, wash it, cool the water into the pot and pour water, pour a small amount of white wine and ginger into the pot. After the pot is opened, remove the froth and remove it too cold. The purpose of too cold is to keep the meat from breaking when cooked for a long time.
The eggs are cooked and peeled, and rolled in a plate on the bottom of the plate to make the surface of the eggs evenly colored. Pour the peanut oil into the small milk pan, and fry the finished boiled eggs until the surface is golden.
Fried sugar color. In a wok, pour a spoonful of water, about 35ml, pour 15 grams of rock sugar, stir fry. The rock sugar is fried with water to make the braised pork color more red. When the rock sugar and water in the pot are all turned into a small bubble of syrup and the color is slightly yellow, pour into the good pork belly and stir fry.
Change the casserole, apply a little oil to the bottom of the pot, pour the pepper, star anise, and fragrant leaves into the pot, and pour the fried pork belly and fried eggs.
Add 1 teaspoon soy sauce, 2 teaspoons soy sauce, 2 bowls of water, stew for 30 minutes on low heat.
Add 1 chopped knife to the potato, add in a casserole, and season with a pinch of salt. When the potatoes are added too early, they will boil early and are easy to shave.
Turn off the heat after cooking for another 10 minutes. Go to the table.