1. First prepare a large piece of pork belly and sliced old tofu, prepare a Chinese cabbage, break off the Chinese cabbage leaves one by one, wash them with clear water, then separate the Chinese cabbage leaves from the Chinese cabbage and cut them into small pieces for later use.

Cut the green onion into horseshoe pieces, and cut the ginger into pieces and put them together. Grab a handful of peppers, a few dried peppers and an octagonal, and prepare a small bowl of meatballs and a soft vermicelli for later use.

Next, we fry tofu, boil the oil in the pot, pour out the hot oil, add cold oil after fully sliding the pot, and sprinkle some salt on the bottom of the pot, so that the tofu will not stick to the pot when frying. Pour the tofu into the pot and push it away with a spoon. Gently shake the pot to heat the tofu evenly, and fry it slowly on low heat, often turning over for about 5 minutes. When the tofu is golden brown on both sides, it can be poured out.

3. Next, start cooking, boil the oil in the pot, add small ingredients such as onions, ginger and dried peppers, stir fry together, and take out the residue after stirring. No, put the sliced meat in the pot and stir-fry the fat in the sliced meat. When the meat slices are fragrant and fried until transparent, add 3 grams of soy sauce for color matching, and stir-fry evenly.

4. Then pour the Chinese cabbage into the pot and stir fry for a few times, pour some cooking wine to remove the fishy smell, pour an appropriate amount of water from the pot, add 2g pepper, 3g chicken powder and 2g shisanxiang, add the fried tofu, add 2g salt and stir to melt the seasoning.

5. After the soup is boiled, pour the vermicelli and cabbage into the pot, simmer for 2 minutes on low heat, let the vermicelli and cabbage absorb the soup, then add the meatballs and cook a little, and pour in a little sesame oil. Serve.

Technical points:

1. Heat the pan to cool the oil and sprinkle salt to prevent the pan from sticking when frying tofu;

2. Remove the juice after the small ingredients are fried, so as not to affect the taste when eaten in the mouth;

3. After the pork belly is fried with lard, the cooking will be more fragrant;

It is best to separate the cabbage leaves from the cabbage rolls. If cooked together, it is easy to boil the cabbage leaves and affect the appearance.