1. Blanch the sweet potato vermicelli in boiling water until soft and set aside.

2. Chop the prepared onion and ginger into pieces and set aside.

3. Cut the cabbage sticks and cabbage leaves into large pieces and set aside.

4. Cut the prepared pork into large pieces and set aside.

5. Cut the tofu into cubes and set aside.

6. Turn on the heat, add an appropriate amount of cooking oil into the pot, and add an appropriate amount of minced fat pork to refine it into a mixed animal and plant oil.

7. Add pork slices and stir-fry until color changes.

8. Add chopped green onion and ginger and stir-fry until fragrant.

9. Add appropriate amount of soy sauce and continue to stir-fry evenly.

10. Pour in the cabbage and stir-fry evenly.

11. Pour into the pot, add appropriate amount of water and pork ribs soup, and simmer briefly.

12. Place the tofu on the cabbage and continue to stew.

13. After a few minutes, place the blanched sweet potato vermicelli evenly on top of the tofu, add an appropriate amount of salt and simmer for three to four minutes.

14. Cover the tofu vermicelli with cabbage leaves.

15. Cover and simmer for about five minutes.

16. The hot pork vermicelli and cabbage is ready.