2. Prepare a piece of pork belly, and then wash the vermicelli. When washing the vermicelli, wash it gently, and don't wash off the powder inside.
3. Pour cold water into the pot, put the vermicelli and pork belly in, add ginger slices and cooking wine to boil over high fire, clean the foam on it after boiling, take it out and air it for a while, and then cut the pork belly into pieces for later use.
4. Place pork belly and vermicelli at the bottom of the casserole, then put a few peeled eggs, then add fragrant leaves, star anise, cinnamon, dried peppers, onion knots and ginger slices, then pour half a bowl of soy sauce, appropriate amount of salt, rock sugar, soy sauce, and clean water without ingredients. First, boil over high fire and turn to low fire for 40 minutes.
5. When the time is up, poke the lean meat with chopsticks, as long as it can be poked through gently, and then take out the pork belly and vermicelli to dry for a while, cut the pork belly into pieces, cut the vermicelli into sections, put it in a plate, then take out the eggs, cut them in half, put them in a plate, and finally pour a little marinade on them.