1. Soak mushrooms and kelp, and soak vermicelli in water for 15 minutes. Add soy sauce, cooking wine, shredded ginger and salt to pork belly slices and marinate for about 20 minutes. Wash all the ingredients, cut them into what you like, and pay attention to separate the cabbage leaves from the side dishes.

2. Fry the tofu in oil after cleaning the water, so that it is not easy to disperse when stewing.

3. Cut the fried tofu into small pieces

4. Cool the oil in a hot pot and stir fry the ginger and garlic.

5. Add the bean paste and stir-fry the fragrance. Note that the fire can be turned down appropriately, and the bean paste is easier to fry. That way, the taste will be discounted, and it will not sell well.

6. Add pork belly slices and stir-fry until the slices change color.

7. Put it into the sea, cauliflower and other cooking-resistant things, add fragrant leaves, cinnamon, aniseed, pepper and soy sauce. Add a bowl of boiled water, subject to the fresh food.

8. Cook for about 10 minutes, add the cabbage patch, mushrooms and vermicelli, taste it, and add the right amount of salt and chicken essence.

9. Add cabbage leaves and tofu, and then stew. Just put a little monosodium glutamate before cooking.