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– 600g pork belly
– 8 eggs
– 6 to 8 slices of ginger (each slice is about 3 mm, 2 slices for flavor, 4 to 6 slices for stir-fried meat)
– 2 tablespoons cooking wine
– 3 cups of water
– 2 teaspoons oil
– 1/2 tablespoon shredded green onion (for decoration)

practice

1. Wash the pork belly, remove the hair on the skin, and cut into about 1-inch thick pieces.
2. Put the pork belly into boiling water with ginger slices, simmer until the flesh turns white, remove and set aside.
3. Put eggs in another pot and cook for about 6 to 10 minutes. Cook, peel and set aside.
4. Heat oil in a wok over medium heat, stir-fry ginger slices until fragrant, add pork belly and stir-fry for 1 minute, add cooking wine, cover and cook for 2 minutes.
5. Add dark soy sauce, light soy sauce, Shaoxing wine and pepper, add water and cook over high heat for 30 minutes, then reduce to low heat and simmer for about 10 minutes.
6. Add eggs to absorb the juices and aroma of the braised pork, and cook for another 30 minutes. Stir in sugar or rock sugar, make sure the sugar is completely dissolved, simmer for another 5 minutes, and sprinkle with some shredded green onions for decoration before serving.