Accessories: ginger, garlic, sugar, star anise, scallion, pepper, fennel, soy sauce and Shaoxing wine.

1. Wash pork belly, scrape the skin with a knife and cut into large pieces.

2. Wash Chinese cabbage and cut into pieces

3. Soak potato vermicelli in warm water in advance to soften it.

4. Pork belly is boiled in cold water, boiled, blanched to remove blood powder, and fished out for later use.

5. Make boiling water in the pot, add onion, ginger, garlic, star anise, fennel and pepper, and boil.

6. After boiling, add pork belly, boil over high fire, and cook Shao wine.

7. After boiling, cover the lid and change to medium fire for 40 minutes until the soup turns white.

8. Add soy sauce salt and sugar to taste.

9. Remove the onion, ginger and garlic, wait for the pork belly to taste for about 10 minutes, and remove some meat.

10. Add vermicelli and stew for 5 minutes.

1 1. Add chopped Chinese cabbage and stew for 3 minutes.

12. Add the fished meat and stir. Mix the pork, vermicelli and cabbage in the pot and put them in a bowl and take them out of the pot.