Ingredients: potatoes, eggplant, winter melon, pork belly, vermicelli, tofu

Ingredients: salt, cooking oil, bean paste, dark soy sauce, chopped green onion

Method:

1. Wash and cut the pork belly into pieces, blanch and set aside.

2. Wash the potatoes, winter melon and eggplant, peel them and cut them into equal size pieces.

3. Then stew the braised pork. For specific instructions, please refer to this article

4. Soak the dry vermicelli in warm water for 15 minutes.

5. Take out the cooked braised pork and let it cool naturally.

6. After soaking the vermicelli, put it into boiling water and cook until there is no hard core, take it out and soak it in cold water and set aside.

Cooking

7. Heat the wok, pour in cooking oil, add chopped green onion and stir-fry until fragrant.

8. Then add a large spoonful of bean paste, stir-fry over low heat until fragrant, add the prepared potato cubes, winter melon cubes and eggplant, stir-fry evenly over high heat.

9. After frying, pour it into the hot water pot that has been boiled in advance and bring to a boil over high heat.

10. Cut the tofu into cubes of about 1.5cm.

11. Put it into the pot, add appropriate amount of salt and dark soy sauce, cover the pot and simmer until soft.

12. When the vegetable stew is 80-90% good, just add the braised pork.