2. Seasoning: salad oil 30g, cooking wine 10g, sugar 5g, onion 10g, ginger 5g, pepper 5g, star anise 3g, salt 5g and monosodium glutamate 3g. Cut the pork belly into large pieces. Cut the vermicelli into 1. A 5 cm strip. Slice onion and ginger.

3. Heat the pot with base oil, add the meat, stir-fry until it changes color, add seasoning and soup, bring to a boil, simmer until the pork belly is crisp and rotten, then add vermicelli, stew until it tastes delicious, and pick out the onion, ginger, pepper and aniseed, and serve.