Method of making braised pork vermicelli: The vermicelli can be washed and blanched (or scalded with hot water) or cooked first. I've never cooked pork. The general practice is to cut it into pieces, then fry it in oil, add sugar and soy sauce. In order to stir-fry the sugar color (SHAI3), it seems that adding some seasoning before cooking may be enough when cooking (I will study how to cook the stew later).
Then start cooking. After the pot is hot, add a proper amount of water (you can add more water and spend more time stewing vermicelli-less water and thicker if you like). After the water is boiled, you can add some chopped green onion and Jiang Mo (I added it in the middle), add vermicelli, and then add the cooked stew when it is cooked. You can add soy sauce after the water boils. Then add some pepper noodles, you can add some sugar (I did add some at that time), I added some peanut oil at that time, in order to make the soup of the dish feel oily, then turn it evenly and cook it on low heat for a while (remember to turn it over from time to time to avoid the bottom of the pot being cooked). I think the vermicelli is a little rotten and thick, so it can be cooked. Remember to shovel the vermicelli shorter before cooking (so that you can hold it with a chopstick holder or spoon, and I will shovel it when cooking, so that it is easy to turn the dish with a shovel).
Note: Remember to turn over frequently when cooking with low fire to avoid burning the bottom of the pot. Actually, this dish is quite easy to cook. Enough ingredients, enough time, almost delicious.