1, pork 200g, vermicelli 150g, Lentinus edodes 15, 3 small potatoes, about 4 Chinese cabbages, 3 small tomatoes, tofu 150g, 4 eggs and garlic moss 1 small handful. Accessories: ginger 1, 8 grams of rock sugar, 2 star anise, 3-5 grams of salt, proper amount of aged vinegar and proper amount of peanut oil.

2. Wash the pork and cut it into thick strips, cut the garlic into small pieces, slice the ginger and use the star anise crystal sugar for later use;

3, soak two mushrooms, peel the potatoes and cut them into hob blocks;

4. Tear the cabbage into pieces and cut the tomatoes into large pieces. The sweet potato vermicelli is soaked soft in advance until it has no hard heart;

5. Tofu is fried into golden brown in the oil pan, and cooked eggs are fried into tiger skin;

6. Put a proper amount of peanut oil into the soup pot and slowly stir-fry the caramel color with rock sugar;

7. Stir-fry pork strips and color them, and stir-fry star anise and ginger slices evenly;

8. Add a proper amount of salt and stir-fry until the shredded pork is tasty, and stir-fry the potatoes and mushrooms evenly;

9. Cabbage, add appropriate amount of salt and stir-fry until cabbage becomes soft;

10, add appropriate amount of hot water, add tomatoes and fried eggs, boil over high fire (taste the soup after boiling, and season as appropriate), and simmer for 20 minutes.

1 1, soak the sweet potato vermicelli and tofu, cover the pot and stew until the vermicelli becomes soft and absorb the taste of the soup. Turn off the fire, sprinkle with garlic sprouts and add a little vinegar as appropriate.