1 soak dried mushrooms in cold water until they are slightly soft.
2 cut pork belly into large pieces, pig's trotters into three small pieces, and put them into a cold water pot and tap water. Wash the dirty noodles with clean water after returning water, and put them into a casserole for later use.
3 Wash garlic without peeling and mash it, wash ginger and slice it, and soak four soft mushrooms for later use.
4 In the casserole just put in, add garlic, ginger slices and all seasonings (except salt), add the submerged material that has just soaked the mushrooms, and then spread the mushrooms on it. (The reason why mushrooms are put at the end is that they are afraid that putting mushrooms first and then seasoning will make mushrooms suck in too much seasoning, which is too salty. )
5. Cover the pot and marinate for about an hour. First take out the pork belly and mushrooms, and let the tendons continue to marinate for an hour. Put the pork belly and mushrooms that were taken out earlier back into the pot to stew the tendon, and try it first. If it is not salty enough (after all, it should be served with rice), add some salt and continue to marinate for 5- 10 minutes before serving.