With this addition, the braised pork rice is smooth, tender, delicious and not greasy

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  1. Cut the skin-on pork belly into meat Dice and chop onions.Soak the mushrooms in water overnight and cut into cubes.(Keep the mushroom water)

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  2. Pour appropriate amount of oil into the pot and add onions.Fry the onions until golden brown over medium-low heat, remove and set aside

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  3.Put the pork belly into the pot, stir-fry until the pork belly changes color, then add the ginger slices and garlic

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  4. Stir-fry the pork belly until oily and brown, add diced mushrooms and onions.If you like spicy food, add 2 dried chili peppers.

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  5. Add 4 spoons to the pot 3 spoons of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 9 small rock sugars

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  6.Pour the mushroom water into the pot.If it is not enough, add water to cover the diced meat.Add the green onions into knots and cook until boiling.

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  7. After boiling, turn to medium-low heat Cook for 40 minutes.Finally, the fire will reduce the juice properly and the soup will have a thick feel.

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  8. Fry the eggs until you want them If desired doneness, sprinkle with black sesame seeds for garnish, and blanch the cabbage in oil.

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  9.The soul of braised pork rice How to eat: Be sure to add coriander! This is simply the finishing touch, relieving the greasiness of the braised pork and adding a crispy texture.

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  10.Oh my god It’s so delicious.The braised gravy can also be used as a topping for noodles, which is really great.