4. First, cut the Chinese cabbage vertically from the middle, remove the cabbage roots, then separate the vegetable roots and leaves, cut them into strips and put them into two large pots respectively.
5. Slice the pork belly, slice the ginger and garlic, and cut the pepper ring after the millet is pedicled. Soak sweet potato vermicelli in cold water until soft. Pour oil in a hot pan, stir-fry pork belly to get oil, and then add ginger, garlic and millet to stir-fry until fragrant.
6. Pour in soy sauce, soy sauce, cooking wine, oyster sauce, two spoonfuls of soy sauce and one spoonful of white sugar to taste, then add cabbage stalks and stir-fry to taste, then add cabbage leaves, continue to stir-fry to taste, and then add cold water.
7. After boiling, transfer to a casserole, add soft vermicelli, cover the lid and cook for five minutes. Add salt and two spoonfuls of chicken essence before cooking, stir well and sprinkle some leeks for decoration. Stewed vermicelli with cabbage is ready.
8. Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion.