Ingredients: 400 grams of pork, 4 slices of Chinese cabbage, 300 grams of tofu, potatoes 1, 200 grams of Pleurotus ostreatus and 50 grams of vermicelli.

Accessories: 2 tbsps of soy sauce, 3 tbsps of cooking wine, onion 1 root, ginger 1 root, 3g of salt, sugar 10g, pepper 10, aniseed 1 root and 2 slices of fragrant leaves.

1. Wash the pork and cut it into small strips, cut the onion into sections and slice the ginger.

2, pork cold water into the pot, add onion, ginger, cooking wine and cook for 5 minutes, remove and control the net moisture.

3. Add a little oil to the wok, pour the meat into the wok, and stir-fry the soy sauce with Weidamei rock sugar to the highest color.

4. Pour the fried pork belly into a high-pressure rice cooker to heat water, sugar, salt, pepper, aniseed, fragrant leaves and delicious cooking wine, and cover the stewing procedure. It can also be stewed in a common pot for a long time.

5. Peel potatoes and cut into thick slices, cut tofu into four squares, wash vermicelli and cut into palm-length segments, tear Pleurotus eryngii into large pieces, and cut Chinese cabbage into wide strips.

6. Add all the vegetables to the stew, and finally add the vermicelli. Bring the fire to a boil and turn to medium heat until the ingredients are cooked. It is delicious with rice, steamed bread and sesame seeds.