1 Take the cooked pork out of the refrigerator, melt it and cut it into pieces. Remove the old yellow leaves from the Chinese cabbage, clean it and cut it into diamond-shaped pieces.

2. Put oil in the wok, rinse the bought tofu with clear water, cut it into pieces 2 cm square and 0.5 cm thick, fry it in the oil pan until golden, remove it and put it on the plate for later use.

3. Put the oil in the wok. When the oil is six-ripe, cut the potatoes into hob pieces, fry them in the oil pan until golden, remove them and drain them and put them in a plate for later use.

4. Put the vermicelli in the pot and cook it with heated water. If it is dry powder, soften it with water and then cook it. Cut the onion, mince the ginger and slice the garlic for later use.

5. Put the oil in the wok. When the oil is five-ripe, stir-fry the onion, ginger and garlic in the wok, then add 1 spoonful of salt, 1 tsp of aniseed powder, 2 tablespoons of extremely fresh soy sauce and 1 tsp of oyster sauce, and then stir-fry the roasted pork slices in the wok.

6. Add the cabbage pieces and stir fry until the cabbage is soft. Add fried potato pieces, fried tofu slices, soak soft vermicelli, and add 1 spoon of boiling water to medium heat for stewing.

7. When the cabbage in the pot is stewed to 90% maturity, add the tomato pieces.

8. Stew for another 2 minutes, then drop 1 tsp sesame oil and 1 tsp monosodium glutamate into the pot and stir well.

9. Then put the dishes on a plate, and a plate of delicious rural cauldron dishes will be ready.