1. Pork belly 1.5 cm diced, put cold water in the pot, then wash off the floating powder on the surface with warm water, drain the water, then put salt 1 frying spoon and soy sauce for pickling 15 minutes.

2. Wash the Pleurotus ostreatus twice after it is soaked early, then squeeze out the water and cut everything in half with a knife.

3. Soak the cabbage in salt water15min, drain the water and break it into pieces for reservation (if the cabbage is torn, tear it layer by layer, and the torn pieces are smaller).

4. Peel the potatoes and then cut into hob blocks, and wash the cassava starch on the surface with tap water.

5. Cut sweet potato vermicelli into suitable length and soften it with warm water.

6. Slice the tomatoes after cleaning, then cut them into pieces after cleaning the fragrant lai, and add a proper amount of vinegar and a small amount of sesame oil to mix.

7. Put proper cooking oil in the wok, add star anise and old rock sugar and stir-fry the sugar color.

8. When dark brown foam appears in the wok, put the marinated pork belly and stir-fry it with low fire until the meat particles are colored.

9. Stir fry potatoes and mushrooms for 2 minutes.

10. Put the torn Chinese cabbage, add appropriate salt, and stir-fry on fire until the Chinese cabbage becomes loose.

1 1. Add chopped tomatoes and stir-fry evenly.

12. Add a proper amount of warm water and soaked sweet potato vermicelli, cover and bring to a boil, then turn to slow fire and cook until the sweet potato vermicelli becomes loose and hard.

13. The stewed sweet potato vermicelli is similar to the pork meatballs at present, and it is cooked again with slow fire until the pork meatballs are thoroughly heated (at this time, you can taste the salinity of the soup and consider adding salt as appropriate).

14. Add the mixed vanilla before taking out the pot.