2, Chinese cabbage, remove the roots, put it in a basin and wash it with water for later use. Cut the pork belly into strips and set aside. Peel the potatoes, wash them, cut them into slices and strips, and soak them in water for later use. Peel the garlic, wash it, pat it flat and cut it into pieces for later use.
3, sit in a pot and ignite, pour vegetable oil into the pot, heat the oil, add garlic and stir fry. Stir-fry the minced garlic until it is brown and fragrant. Pour in some cooking wine and soy sauce and stir-fry the pan. Then pour a proper amount of water into the pot, take out the potato chips and put them in the pot with water, then cover the pot and stew. Add salt, thirteen spices and chicken essence into the soup, stir the seasoning evenly in the soup, cover the pot and stew.
4. When the soup in the pot is boiling, cut the potato chips with a spoon, and the potatoes will be cooked soon. Then, put the Chinese cabbage, don't cover the pot, or the color of the Chinese cabbage will be a little yellow. When the cabbage becomes soft and the soup is ready, you can turn off the fire and put the soup into a bowl to eat.