Main ingredients: pork skin vermicelli, Chinese cabbage leaves and coriander. Accessories: cooking oil, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.

Exercise:

500g of pigskin pork, 0/00g of vermicelli/kloc-0, 250g of cabbage leaves and 0/0g of coriander/kloc-0. Accessories: cooking oil, soy sauce, Shaoxing wine, sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.

1. Peel the pork with fire, scrape it with warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, and pour it into a colander to control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Chop coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tightly tied for later use.

3. Put pork pieces and vermicelli into a pot, add Shaoxing wine, white sugar soy sauce, onion slices, ginger slices and seasoning packets, add soup, boil over high fire, skim the floating foam, simmer over low heat until cooked, add Chinese cabbage pieces, add refined salt and monosodium glutamate for seasoning, pick out onion pieces, ginger slices and seasoning packets, sprinkle with coriander powder, and take out of the pot and put them into bowls.