1, 200 grams of pork, 150 grams of vermicelli, 15 dried shiitake mushrooms, 3 small potatoes, about 4 slices of cabbage, 3 small tomatoes, 150 grams of tofu, 4 eggs, 1 small handful of garlic clover. Accessories 1 small piece of ginger, 8 grams of rock sugar, 2 star anise, 3-5 grams of salt, the right amount of vinegar, the right amount of peanut oil.

2, pork washed and cut into thicker strips, garlic scapes cut into small segments, ginger slices, ready anise rock sugar to be used;

3, mushrooms soaked everything into two, potato peeled and cut into hobnail blocks;

4, cabbage torn into slices, tomatoes cut into large pieces. Sweet potato vermicelli softened in advance to no hard center;

5, tofu into the frying pan fried golden brown, boiled eggs over the oil frying out of the tiger skin;

6, the soup pot to put the right amount of peanut oil, under the rock sugar slowly stir-fried caramel color;

7, under the pork strips stir-fried color, under the star anise and ginger stir-fry evenly;

8, adjust the right amount of salt stir-fried to the meat flavor, under the potato and mushroom stir-fry evenly;

8, adjust the right amount of salt stir-fry to meat flavor, under the potatoes and mushrooms stir-fry evenly;

9, under the cabbage, add the right amount of salt and stir-fry until the cabbage becomes soft;

10, mixing the right amount of hot water, under the tomatoes and fried eggs, high heat and boil (boil after the taste of the soup, taste, and adjust the seasoning as appropriate), turn to medium-low heat and simmer for 20 minutes

11, under the soaked sweet potato vermicelli and bean curd, cover the lid of the pot and simmer until the vermicelli becomes soft! The flavor of the soup is absorbed. Turn off the heat, sprinkle with garlic scapes, and mix in a little vinegar for better flavor.