Beigua is different from kelp. Here's a way:

Ingredients: zucchini: 500g seasoned pork: 200g tomato sauce: 1 bean paste: auricularia auricula: salt: soy sauce: coriander: kelp: vermicelli (dry): blending oil: ginger: onion: vinegar: sesame oil: monosodium glutamate: water.

Put melons, meat, tomatoes, coriander and fungus into a bowl and wash them with cold water.

Slice the melon and meat, and cut the tomato into small pieces.

Heat wok oil, add pepper and star anise, and stir-fry slightly.

Add the sliced meat and stir fry.

Stir-fry the meat for 7-8 minutes, pour in tomatoes, soy sauce, bean paste and a little salt, and stir fry.

When the meat is cooked, you can smell the rich bean flavor of the bean paste. Pour in the prepared pumpkin slices and stir fry.

Stir the wax gourd evenly, and put the right amount of water in the pot.

Cut the washed kelp and auricularia into small pieces and prepare proper amount of vermicelli.

Pour the fungus and kelp into the pot, wash the vermicelli, break your hands into several pieces and put them into the pot. When the pot is boiling, the induction cooker will cook for 25-30 minutes according to the minimum fire.

Shredded onion, chopped ginger and chopped coriander.

It is 25 minutes. Turn off the fire, put the prepared coriander into the pot and pour in vinegar, sesame oil and monosodium glutamate. And stir evenly.