Required ingredients: frozen tofu is mostly on the plate, Chinese cabbage 1/3, carrot half, yam half, potato vermicelli 1, pork with skin 150g, salt, onion ginger, star anise, minced garlic 4 petals, cooking wine 1 tablespoon, and vegetable oil.

Detailed practice:

The first step is to prepare the ingredients. Pork is fat and thin, suitable for stewing, and soup and vegetables are fragrant; How to make frozen tofu: after buying fresh tofu, cut it into pieces, put it on a plate covered with plastic wrap, and put it in the refrigerator for freezing overnight. It can be used without thawing.

Step 2, the Chinese cabbage is first cut into wide sections with a horizontal knife, then cut into thick strips along the knife and washed for later use; Wash lean pork and slice it.

Step 3, add vegetable oil to the wok, heat it, add the sliced meat, carrots, star anise and Jiang Mo, stir-fry over medium-high fire until the sliced meat turns yellow and spits out oil.

The fourth step, add chopped green onion (only chopped green onion leaves are available at home), add cooking wine along the edge of the pot, and stir-fry over high fire to give a fragrance.

Step five, pour in Chinese cabbage and yam, add soy sauce to improve the color, and stir-fry until the Chinese cabbage fades slightly.

Step 6, add clean water without ingredients, add frozen tofu, rinse the vermicelli together, add salt to taste, and simmer for 10- 12 minutes after boiling.

Step 7, the soup is reduced, the vermicelli is transparent and mature, the minced garlic is added, stir-fried evenly with high fire to enhance the fragrance, and the vermicelli is taken out of the pot.