Why are pig-killing vegetables so popular? 1. Wash the vermicelli and soak it in water for later use; 2. Cut the pickled cabbage into thin strips; 3. Blanch the pork belly slices, remove and clean; 4. Pour water into the pot again and add the blanched pork belly. Bring the pork belly slices, scallions, ginger slices, and cooking wine to a boil over high heat, then turn to medium heat and simmer for 10 minutes. Turn off the heat and let cool for 5 minutes. Skim off the solidified layer of oil floating on the surface and the remaining broth will be less greasy. ?5 Heat the pan with oil, add the minced onion and ginger, stir-fry until fragrant, add shredded pickled cabbage and stir-fry for 3 minutes, then turn off the heat; ?6 Pour the fried pickled cabbage into the pot for cooking pork belly, bring to a boil over high heat and add sliced ??ginger. Slice green onion, 1 tsp Sichuan peppercorns, 3 cloves aniseed, 1 tsp fennel, simmer over medium-low heat; 7-20 minutes later, put the vermicelli into the pot and continue to stew; 8 stew until the vermicelli is transparent and cooked, add the blood sausage Cook for three minutes, take it out, add salt, chicken essence, and pepper to taste, pour in sesame oil, and serve on a plate; 9 cut the blood sausage into diagonal sections and place on top and sprinkle with chopped green onion; add soy sauce to the minced garlic as a dipping sauce .