Ingredients: half a cabbage, pork belly 150g, vermicelli 50g, 2 star anise, 3 ginger, onion 1 root, 2 tablespoons soy sauce, soy sauce 1 tablespoon, salt 1 tablespoon, and a bag of hot pot bottom material.

Practice steps:

1. Soak the vermicelli in warm water until it becomes soft. Wash the cabbage and tear it into large pieces. Wash the non-flowered meat and cut into pieces. Cut the onion into small pieces and slice the ginger.

2. Take a pot, add pork belly slices, stir-fry until the oil is slightly burnt, add onion and ginger and stir-fry until the meat slices change color, add soy sauce and soy sauce, stir-fry until the meat slices change color, add cabbage, stir-fry until the cabbage is soft, add water and star anise, and boil the water in the pot.

4. After the water is boiled, spread the soft vermicelli on the surface of the cabbage, add the hot pot bottom material and stir, then cover the pot and simmer all the ingredients on low fire. Finally, add a little salt to taste, and add a little juice on high fire.

Chinese cabbage, also known as Chinese cabbage, Chinese cabbage, oil cabbage and pine cabbage, is a young plant of cruciferous herbs cabbage and green vegetables. Every100g of Chinese cabbage contains 91.6g of water,1.7g of protein, 0.2g of fat, 3. 1 g of carbohydrate, 0.6g of crude fiber, 0.8g of ash,130mg of potassium, and 89.8g. Zinc 0.2 1 mg, copper 0.03 mg, selenium 0.33 mg, carotene 0.25 mg, vitamin B 10.06 mg, vitamin B20.07 mg, nicotinic acid 0.8 mg, vitamin C47 mg, and contains trace elements such as silicon, molybdenum, boron, nickel and cobalt.