Ingredients: half a catty of pork belly with skin to 1 catty, half a Chinese cabbage, beans 1 handful, a little kelp, tofu 1 small pieces, sweet potato vermicelli 1 small pieces, onion ginger, crystal sugar 1 small pieces, soy sauce/kloc.

Specific practices:

1, get the ingredients ready first. Wash cabbage and change knives, soak kelp and sweet potato vermicelli in warm water until soft, cut tofu into pieces, wash beans and cut into pieces, and change knives for onion and ginger.

2, hot pot cool oil, rock sugar cool oil pot, stir-fry a sugar color first.

3. Stir-fry the rock sugar to caramel color, add pork belly slices, stir-fry quickly to make the meat slices change color, then continue to stir-fry for a while, and then stir-fry some oil.

4. Then add onion, ginger, star anise and essence, and continue to stir fry.

5. Then add the cabbage, stir-fry for two or three minutes, and stir-fry the cabbage until it is slightly soft.

6, add soy sauce, stir fry evenly, add appropriate amount of water, then add beans, kelp, vermicelli, tofu, add salt to taste, stir fry evenly, cover the lid, simmer slowly after the fire is boiled.

7. Turn off the fire until the vegetables are cooked.

8. Rice is a perfect match with it, and steamed bread and pancakes are ok, just as delicious.