Ingredients: pork, groundnut wide vermicelli, Chinese cabbage; green onion, garlic, ginger, star anise, dried chili peppers, coriander, rock sugar, light soy sauce, dark soy sauce, pepper, salt and chicken essence in moderation.

The first step: first wide vermicelli with warm water, try to soften the vermicelli. Heat a wok and sizzle the skin of the pancetta skin-side down, browning the skin of the pancetta and brushing it clean.

Step 2: Cut the pork into walnut-sized pieces. Cabbage broken into small pieces, ready onion cut into segments, garlic crushed, ginger sliced, a handful of dried chili, 5 pieces of fragrant leaves, anise 1; vermicelli soaked soft can be fished out and spare.

Step 3: frying pan in a small amount of oil, will be five meat pan frying on medium heat until golden, add 1 handle of rock sugar fried some sugar color.

Step 4: Add green onion, garlic, ginger, star anise, and allspice and stir-fry over high heat to release the flavor, drizzle in 3 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of soybean paste and stir-fry.

Step 5: Add 2 bowls of hot water, cover the pot and cook for about 45 minutes. It is recommended that you transfer the meat directly into a pressure cooker to stew the meat, which can be crispy in ten minutes.

Step 6: The meat must be cooked through, so that it will be fat and not greasy, the more you eat, the more flavorful, with chopsticks can easily clip off the best.

Step 7: Add the softened vermicelli and Chinese cabbage, stir well, cover the pot and simmer for another 15 minutes to fully incorporate the fats and seasonings into the ingredients.

Step 8: Finally, when the soup is tightened, add the right amount of pepper, salt and chicken seasoning, stir well, drizzle half a spoonful of sesame oil can be out of the pot, fragrant and hot pork stewed vermicelli is ready.