#Egg# Mushroom and Egg Braised Pork Rice

Prepare the raw ingredients: pork belly, eggs, shiitake mushrooms, and onions.

Boil the eggs, peel them, rinse, and drain the water, then set aside.

Clean the shiitake mushrooms and onions and cut them into evenly sized pieces.

Pour some base oil into the pan and heat it, then add the onion and stir-fry on high heat.

Sauté the onions until their moisture is released and they become a semi-dry paste.

Wash the pork belly and drain the water, then put it in a pot and stir-fry over high heat to render the fat.

Stir-fry the pork until it changes color and releases oil, then add scallions and ginger and stir-fry until fragrant.

Add the shiitake mushrooms and the sautéed onion pieces and stir-fry evenly together.

Add the seasonings: Sichuan peppercorns, star anise, sugar, Yipin Xian soy sauce, and oyster sauce, and stir-fry evenly.

Add an appropriate amount of water and bring it to a boil over high heat.

At the same time, add the eggs and stew together; this way they absorb more flavor.

When stewed to 80% doneness, add salt and change to medium-low heat to stew slowly.

Stew until the eggs absorb the flavor and the pork belly is fully cooked, then it's ready to serve and enjoy.

Pack the steamed millet and rice into a bowl, press it firmly, invert it onto a plate, pour the mushroom braised pork rice on top, then add a braised egg and some bok choy, and it’s all done.

It's great to eat it together with salt-baked quail eggs and Hami melon.

The shiitake mushroom braised pork rice looks super appetizing.

The marinated egg tastes especially delicious 😋 It has a rhythm that you can't stop.

The braised meat is rich and flavorful, mixed with the unique aroma of mushrooms and onions, leaving a lingering fragrance in the mouth and an endless aftertaste.

Making different meals for my family every day is the thing that makes me happiest.