1. After buying pork belly, cut it into small pieces vertically, blanch it in boiling water until the blood is removed, take it out, and use kitchen paper to absorb the water.

2, the fans are soaked in advance, the potatoes are washed and torn into small strips, and the onion, ginger and garlic are diced for use.

3. When the wok is cold, put the oil and 1 slowly heat the rock sugar and stir it with a shovel. When the rock sugar melts and turns brown, add the meat, quickly turn it evenly, add soy sauce, onion, ginger, garlic and all seasonings, stir fry, and the fragrance that comes out at this time is fragrant, hehe ~ ~ After each piece of meat is evenly colored, add boiling water (.

4, put a little water in the casserole, put it on the stove and heat it with the smallest fire (that is, let the casserole preheat first). After the water in the casserole rings, transfer the soup and meat from the wok to the casserole, turn on a small fire and keep the noodle soup boiling. Turn it every once in a while until the soup is dry, and always turn it with a spoon, so that the meat will become bright and beautiful. Turn it for a while, when the soup is not dry,

Just put the cabbage in the wok without brushing, and slowly force out the water in the cabbage with a small fire until the cabbage tastes bad. Pour out the water, pour the soup and meat in the casserole into the potato pot, pour in the soaked vermicelli, add boiling water, and try to salt it, whether to add salt or not.

6. Turn on the fire, turn the wok evenly, the potatoes are ripe, and there is not much soup, so you can cook.