1 .5 cm pork belly 1.5 cm diced, put cold water in the pot, then wash off the floating powder on the surface with warm water, drain the water, and then add salt 1 frying spoon and soy sauce for pickling 15 minutes.

2. Wash the Pleurotus ostreatus twice after initial soaking, then squeeze out the water and cut everything in half with a knife.

3. Soak the cabbage in salt water for 15 minutes, drain the water and break it into small pieces for later use (if the cabbage is torn, tear it in layers, and tear it smaller).

4. Peel the potatoes and cut them into hob blocks. Wash the cassava starch on the surface with tap water.

5. Cut the sweet potato vermicelli into appropriate lengths and soak it in warm water.

6. Slice the tomatoes after washing, cut into pieces after washing Xianglai, add proper amount of vinegar and a small amount of sesame oil and mix well.

7. Put the right amount of cooking oil into the wok, add star anise and old rock sugar and stir-fry until the sugar color is brown.

8. When dark brown foam appears in the wok, add the marinated pork belly and stir-fry over low heat until the meat is colored.

9. Stir-fry potatoes and mushrooms for 2 minutes.

10. Add the torn Chinese cabbage, add some salt, and stir-fry over high fire until the Chinese cabbage becomes loose.

1 1. Add chopped tomatoes and stir well.

12. Add a proper amount of warm water and soaked sweet potato vermicelli, cover it with high fire and boil it, then turn to slow fire until the sweet potato vermicelli becomes loose and has no hard heart.

13. The stewed sweet potato vermicelli is similar to the existing pork meatballs. Cook it again with low fire until the pork meatballs are completely hot (at this time, you can taste the salinity of the soup and consider adding salt appropriately).

14. Add the mixed herbs before taking out.