Wash the dried mushrooms and dried chillies and soak them in water for later use.

After the eggs are cooked, soak them in cold water (for easy peeling) and then peel them and set aside for later use.

Blanch pork with some ginger slices in a pot and boil for about 10 to 15 minutes.

Wash the blanched pork and drain the water for later use.

Peel the white radish and cut into pieces for later use.

Cut Dougan and fry until golden brown, drain the oil and set aside.

Add oil to the wok, add rock sugar and fry over medium-low heat until melted and slightly caramel.

Put the drained pork, star anise, bay leaf, cinnamon and dried chilli into the pot, then turn to the high heat to fry until the pork is slightly burnt and fragrant.

Pour in water until cover the pork, then add soy sauce, thick soy sauce, Huadiao wine, smoked garlic, dried squid, dried oyster, dried mushrooms, fried Dougan, white radish and hard-boiled eggs, and stir well.

After boiling, close the lid and simmer for 2 hours on low heat. Check the fire occasionally. If there is too little water, add water.