Two potatoes

Vermicelli 1 piece

5 grams of pork (fat and thin)

condiments

pepper

4.

ginger slice

2 grams

verdant

2 grams

Sichuan pepper

2 grams

Eight angles

2 grams

Mircia

2 grams

working methods

1.

Wash two potatoes, core them and cut them into hob blocks.

2.

Break the vermicelli into small pieces and soak them in cold water.

3.

Cut the pork and prepare the auxiliary materials.

4.

Put oil in the pot, stir-fry the meat in the pot first and change color.

5.

Stir-fry pork until it changes color, then add star anise, pepper, dried pepper, onion ginger and fragrant leaves and stir-fry.

6.

Then pour in fresh essence and soy sauce, stir-fry with a little oil consumption, and stir-fry the fragrance of the material. Add potatoes, stir-fry and color.

7.

Pour water into the pot, the water will cover the potatoes, and stew over high heat.

8.

Add salt when stewing, stir the chicken essence evenly, and when the soup is thick, pour the soaked skin on the potatoes.

9.

When the vermicelli becomes soft and colorful, just take it out of the pot.