Braised pork and eggs

Overview

Rourou

Cut the pork belly into mahjong pieces and put it in the pot with cold water and cook for a while. Peel off the shells after the eggs are cooked.
Add a little oil, water, and white sugar to the wok and stir-fry until the sugar turns brown.
Add pork belly and stir-fry evenly.
Add appropriate amount of water, add pepper, star anise, garlic and ginger and stir-fry evenly.
Pour the boiled soup into the casserole, add an appropriate amount of salt, Nande, light soy sauce, oil, and sweet noodle sauce and stir it.
Simmer for 30 minutes and then add the eggs.
Continue to simmer for an hour, and finally reduce the juice over high heat.