Ingredients: 950g cabbage, 80g vermicelli (dry), and 0/20g pork/kloc (fine).

Accessories: star anise 1, 6 grams of salt, 30 grams of soy sauce, 4 grams of chicken essence, proper amount of vegetable oil, a little coriander and a little onion.

Steps:

1, prepare main ingredients, Chinese cabbage, pork and vermicelli; I don't like fat meat, so I use pure lean meat. If I use pork belly, it will smell better.

2. Mash the Chinese cabbage and tear it into large pieces for the old gang.

3. Soak the vermicelli in warm water and cut it into 15cm long sections for later use.

4. Slice pork, cut parsley, and prepare star anise and chopped green onion.

5. Heat the wok, add star anise and stir fry, then add chopped green onion and stir fry.

6. Add pork slices and stir-fry until it changes color.

7. Stir-fry the soy sauce and remove the raw flavor of the soy sauce.

8. Stir-fried cabbage. It was not easy to stir-fry at first, because the leaves of Chinese cabbage are quite hard, and it will be easier to stir-fry the leaves after a while.

9. As shown in the picture, the cabbage is fried until it is completely soft. It was originally full of a pot and now there is more than half left.

10, add hot water to 2/3 of the height of cabbage, bring to a boil with high fire, and simmer for 2 minutes.

1 1, season with salt and chicken essence.

12, add the soaked vermicelli, turn over, let the vermicelli completely immerse in the soup, stew for another 5 minutes, and turn off the heat after the vermicelli is soft and rotten.

13, put in a large bowl and sprinkle with coriander.