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1

Potatoes: sliced 0.5cm thick.

Tofu: slice 0.5cm thick.

Medium width vermicelli: wash

Cabbage: Cut the leaves and stems into small pieces separately and blanch for one minute.

Auricularia auricula: Tear small pieces

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2

Pork belly, garlic and onion: sliced; Chives? : mince

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three

Heat the oil in the pan, add the meat, onion slices, garlic slices, chopped green onion and pepper noodles, stir-fry a few times until the meat turns pink.

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four

Add potato chips, fungus, salt, soy sauce, vinegar and cooked linseed oil and stir-fry for 2 minutes.

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five

Add water or broth, just flush with the vegetables, and bring to a boil until the potatoes are almost cooked.

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six

Add tofu, vermicelli, simmer, turn the pot once in the middle, and let the tofu and vermicelli fully taste.

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seven

Seeing that the soup has become sticky, add the previously cooked cabbage and leaves, stir them for a few times, and then simmer for one minute.

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eight

Stir well with a shovel, take out the pan and put it on the plate.

Tips

1. Pork belly is better with skin, but mine is a little bald and bald.

2. Tofu is better to be a farmer's tofu with a strong pot-stewed flavor, which has a stronger taste.

3. It is best to use sand for potatoes, which are very smooth and easy to become mud.

4. If there is no linseed oil, it can be omitted.

5. The vermicelli had better be fresh, moderate width is enough, too wide is not easy to taste. Use dry, it is best to foam it in advance.