250 grams of pork hind legs

Potatoes 1

Beidoufu 250g

Fennel white150g

Vermicelli 150g

A teaspoon of pepper

A teaspoon of fennel powder

A small piece of ginger

Three cloves of garlic

Appropriate amount of soy sauce, salt and vinegar

-Steps-

The 1. component appears.

2. Fry the potatoes in the pot and take them out.

3. Leave the bottom oil in the pot, stir-fry the meat slices until they change color, and add the chopped ginger and garlic slices.

4. Stir-fry the scent of ginger and garlic, then add pepper, aniseed, salt, soy sauce and vinegar in turn and stir well.

5. Add chopped fennel white, stir well and heat the water. Water is flush with vegetables. Don't worry about too much soup, vermicelli is very absorbent. Without vermicelli, the water is lower than the food. The fire is boiling.

6. Tofu is spread flat on the plate. Cover the pot and stew for eight or nine minutes, because fennel white is more resistant to ripening. Then add fresh vermicelli, stew for five minutes and collect the juice. Add potatoes and stir well.

7. The delicious leek is out of the pot!