1. Prepare the ingredients used; Cut potatoes and carrots into thick slices, break green peppers, and soak vermicelli in boiling water.

2. Slice pork belly with skin for later use; Stir-fry pork belly with a little oil, add onion, ginger and garlic, add a little soy sauce and rice wine, stir-fry until fragrant, and put it in a bowl.

3. Pour more oil into the pot. Stir-fry potatoes and carrots in medium heat for one minute, then stir-fry for another minute.

4. Stir-fry the green pepper for one minute, then add the fried meat slices, add onion, ginger, garlic, soy sauce and yellow wine to stir fry until fragrant, then add a little more water (because there are still vermicelli to burn, which is more absorbent), then add salt and vinegar and bring to a boil.

5. Put the vermicelli in the middle of the fire, cover it, burn it for about five minutes, and finally collect the juice (pay attention to sticking the pot, just take it out and throw some minced garlic in it).