Ingredients: radish, vermicelli, pork belly, kelp strips, green onions, ginger, dried chilies, light soy sauce, chicken essence, salt

1. Wash and slice the prepared pork belly. Put it into a bowl and set aside. Cut the ginger into shreds, cut the scallions into sections, and cut the dried chili into sections. Put them in a small plate and set aside. Wash an appropriate amount of kelp strips and cut them into short pieces with a knife.

2. Put the noodle skin into a basin, add a little salt, and then add an appropriate amount of warm water to soak the noodle skin until soft. Prepare a radish, wash it, remove the head and roots, put it on the cutting board, and cut the radish into pieces. Cut it in half, then cut into slices and place in a basin for later use.

3. Heat the cold oil in the pan, add the pork belly slices and stir-fry until the pork belly changes color. Add onion, ginger, and dried chili and stir-fry until fragrant. Add an appropriate amount of light soy sauce and stir-fry. Stir evenly, then add the radish slices and stir-fry evenly until the radish is cooked for about 8 minutes, then add the soaked vermicelli and stir-fry evenly, then add about a small bowl of cold water, cover the lid, and simmer after boiling It takes about 5 minutes.

4. After five minutes, open the lid and season, add an appropriate amount of salt, a little chicken essence, stir evenly, turn off the heat, and serve on a plate.

The stewed radish vermicelli made in this way is rich in nutrients and delicious. The moment you open the lid of the pot, it is steaming. When you smell it, there is a refreshing fragrance of radish, with a hint of kelp. Come here, it smells so good!