Ingredients: 250g pork belly, 300g starch, 6 eggs and 200g vermicelli.

Accessories: onion ginger, oyster sauce, cooking wine, thirteen spices and pepper.

1, chop the meat into a pit, chop the onion and ginger and mix in. Boil Zanthoxylum bungeanum in water. After boiling Zanthoxylum bungeanum, pour it into the meat and marinate for half an hour.

2. Add cooking wine, oyster sauce and egg white.

3. Boil the starch with water and soak it thoroughly. Pour the starch into the meat, boil the vermicelli and cool it, chop the vermicelli, pour it into it and stir thoroughly.

4, the water is boiled, and the mixed paste is poured into the pot, not too thick. Boil the pot for 40 minutes, divide it into four parts with a knife, sprinkle less soy sauce, and take off the pot after five minutes.

5, let it cool slightly, buckle it on the chopping board, and you can eat it.