Steps for making braised pork rice：Choose pork belly with skin that has a balance of fat and lean, wash it clean, and cut it into strips about the thickness of a finger. Put it into cold water, bring to a boil and blanch briefly, then drain off the water. Heat a pan with hot oil, add garlic, star anise, bay leaves, and cinnamon, and stir-fry until fragrant. Add the onion and stir-fry until the edges turn golden. Add the pork belly and stir-fry until the fat is released. Add salt, cooking wine, light soy sauce, dark soy sauce, thirteen-spice powder, and rock sugar, and stir-fry evenly. Add a little more warm water, slice the shiitake mushrooms and add them in as well. Pour everything into an electric pressure cooker and select the meat program. After about 30 minutes, when it is done, pour the meat and sauce into an iron wok. Turn up the heat and reduce the sauce; leave a little sauce to mix with the rice, and you can also pair it with blanched green vegetables according to personal preference. If you have boiled eggs, add them in and braise them together until they absorb the flavor.