Pig hind leg meat 250g

Potatoes 1 piece

Beidoufu 250g

Anise white 150g

Vermicelli 150g

A teaspoon of pepper powder

A teaspoon of aniseed powder

A small piece of ginger

Three cloves of garlic

Appropriate amount of soy sauce, salt and vinegar

-Steps-

1. ingredients unveiled

2. Deep-fry the potatoes in the pan and take them out.

3. Leave the bottom oil in the pot, stir-fry the meat slices until they change color, and add the cut ginger and garlic slices.

4. Stir-fry the scent of ginger and garlic, then add pepper, aniseed, salt, soy sauce and vinegar in turn and stir evenly.

5. Add the chopped fennel white, stir well and heat the water. The water is flush with the vegetables. Don't worry about too much soup, vermicelli is very absorbent. If you don't add vermicelli, the water is lower than the food. The fire boiled.

6. Tofu is spread flat on the dish. Cover the pot and stew for eight or nine minutes, because fennel white is more resistant to ripening. Then add fresh vermicelli, stew for five minutes and collect the juice. Add potatoes and mix well.

7. The delicious leek is out of the pot!