Stewed vermicelli with cabbage and pork is a traditional dish of the Han people in Northeast China. It is made of pork, cabbage, vermicelli, scallions, ginger, garlic, star anise, pepper, fennel and other ingredients. Braised vermicelli with cabbage and pork has a salty and fresh taste.

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

2. Wash and cut the Chinese cabbage into cubes.

3. Soak the potato vermicelli in warm water until soft.

4. Put the pork belly in a pot of cold water, bring to a boil, blanch the water to remove the blood, remove and set aside.

Stewed Vermicelli with Cabbage and Pork

5. Bring boiling water to a pot, add onion, ginger, garlic, star anise, fennel, and Sichuan peppercorns, and bring to a boil.

6. After boiling, add pork belly, bring to a boil over high heat, and add Shaoxing wine.

7. After boiling, cover and cook over medium heat for 40 minutes until the soup turns white.

8. Add soy sauce, salt and sugar to taste.

9. Remove the onions, ginger, and garlic. Wait for the pork belly to absorb the flavor for about 10 minutes, then remove some meat.

10. Add vermicelli and simmer for 5 minutes.

11. Add chopped cabbage and simmer for 3 minutes.

12. Add the fished-out meat and stir. Mix the pork, vermicelli and cabbage in the pot and put it into a bowl.