Ingredients

400g pork, 150g sweet potato vermicelli, 1 green onion, 2 star anise, 8g rock sugar, 3 slices of ginger.

Seasonings

2 tablespoons light soy sauce, 1/2 teaspoon salt, 1 teaspoon dark soy sauce, and 1 teaspoon Huadiao wine.

Method

1 First, boil some boiling water in a pot, put in the diced pork and blanch it until the water boils, pick it up, wash it and drain the water.

2. Put 1 tsp of oil in the pot, add the pork cubes, and stir-fry over low heat until the fat is slightly brown.

3. Pick up the meat, add rock sugar, and fry over low heat until it turns into caramel color.

4. Add the meat pieces and stir-fry until evenly colored. Add scallions, star anise, ginger slices, and Huadiao wine and stir-fry until fragrant.

5. Then add about 1200ml of water and all the seasonings, cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes.

6. When cooking is halfway through, remove the green onions and ginger slices.

7. Soak the vermicelli in warm water until soft.

8. When the water in the pot simmers to 1/3, add the soaked vermicelli.

9. Open the lid and cook over medium-low heat. The vermicelli should take a little longer to cook.

10. Finally cook until the vermicelli softens.

Tips

1. Vermicelli absorbs water very much, so you should put more water in the pot when cooking. After cooking, pick it up quickly, otherwise the vermicelli will absorb the soup inside.

2. When frying the sugar color, use low heat to fry it. Do not fry it until it becomes burnt, which will cause a burnt smell.