250g lean pork, Chinese cabbage 1, vermicelli 100g, proper amount of oil, salt, sugar 1 spoon, cooking wine, soy sauce, 2 grains of aniseed, onion, ginger and soup.

Production steps:

1, put the pork into a bowl, soak it in water and wash it with blood.

2. Soak the wide powder in warm water for a while.

3. Add clean water to the pot, add lean pork, onion, ginger slices and aniseed 1, cook for 10 minutes, and take out.

4. 1 Slices of onion, ginger and aniseed are used in the wok. Take out the cooked meat, wash it and slice it. Wash the cabbage and cut it into wide strips.

5. Heat the oil in the pot, add a spoonful of sugar, and stir-fry the sugar slightly. Add onion, ginger slices and fennel 1 and stir-fry until fragrant.

6. Add the sliced meat and stir fry. Add a little cooking wine, stir-fry with soy sauce, add water, and add cabbage to boil.

7. Add the wide powder, add the right amount of salt, and stew the wide powder until cooked. Turn off the heat, add a little broth seasoning, and serve.