2. Slice pork belly with skin for later use; Stir-fry pork belly with a little oil, add onion, ginger and garlic, add a little soy sauce and rice wine, stir-fry until fragrant, and put it in a bowl.
3. Pour more oil into the pot. Stir-fry potatoes and carrots in medium heat for one minute, then stir-fry for another minute.
4. Stir-fry the green pepper for one minute, then add the fried meat slices, add onion, ginger, garlic, soy sauce and yellow wine to stir fry until fragrant, then add a little more water (because there are still vermicelli to burn, which is more absorbent), then add salt and vinegar and bring to a boil.
5. Put the vermicelli in the middle of the fire, cover it, burn it for about five minutes, and finally collect the juice (pay attention to sticking the pot, just take it out and throw some minced garlic in it).
Cooking tips
1, the vermicelli should not be soaked too soft, but should be burned in a pot, and this degree should be well grasped;
2. When putting soy sauce, you must fry potatoes and heat the pot so that the fragrance of soy sauce can come out;
3, the meat slices are fried in advance rather than directly in the pot, and the potatoes need to be fried first. If the direct fried meat is out of step, do it separately;
4, the last juice does not need to be too dry, because vermicelli will absorb soup during eating. If it is too dry, it will become a lump, and the taste will be sticky and not smooth.