1. Mushrooms and kelp are soaked, and the vermicelli is soaked in water 15 minutes. Add soy sauce, cooking wine, shredded ginger and salt to pork belly slices and marinate for about 20 minutes. Wash all the ingredients, cut them into what you like, and pay attention to separate the cabbage leaves from the side dishes.

2. Wash the tofu in water and fry it in oil, so that it is not easy to disperse when stewing.

Step 3 cut the fried tofu into small pieces

4. Put the oil in the hot pot and cool it, stir fry the ginger and garlic.

5. Add the bean paste and stir-fry for fragrance. Note that the fire can be turned down properly, and the bean paste is easier to fry. That way, the taste will be discounted and it will not sell well.

6. Add pork belly slices and stir-fry until the slices change color.

7. Put into the sea, cauliflower and other cooking-resistant things, and add fragrant leaves, cinnamon, aniseed, pepper and soy sauce. Add a bowl of boiling water, subject to fresh food.

8. Cook for about 10 minutes, add Chinese cabbage, mushrooms and vermicelli, season, and add appropriate amount of salt and chicken essence.

9. Add cabbage leaves and tofu and stew. Just put a little monosodium glutamate before cooking.