Ingredients: 400 grams of pork, 4 slices of Chinese cabbage, 300 grams of tofu, potatoes 1 piece, 200 grams of Pleurotus ostreatus and 50 grams of vermicelli.

Accessories: 2 tablespoons of soy sauce, 3 tablespoons of cooking wine, onion 1 tree, ginger 1 small pieces, 3 grams of salt, sugar 10 grams, pepper 10 tablets, aniseed 1 piece, and 2 pieces of fragrant leaves.

1, pig plum blossom meat is washed and cut into small strips, onion is cut into sections, and ginger is sliced.

2, pork cold water into the pot, add onion, ginger, cooking wine and boil for 5 minutes, remove and control the net moisture.

3, add a little oil to the wok, pour the meat into the wok, and stir-fry the soy sauce with Weidamei rock sugar until the color is the highest.

4. Stir-fried pork is poured into a high-pressure rice cooker to heat water, sugar, salt, pepper, aniseed, fragrant leaves, and Weidamei cooking wine, and the stew selection procedure is stamped. It can also be stewed in an ordinary pot for a long time.

5, peeled potatoes and cut into thick slices, tofu cut into four squares, vermicelli washed and cut into palm-length segments, oyster mushrooms torn into large pieces, Chinese cabbage cut into wide strips.

6. Add all vegetables to the stewed meat, and finally add vermicelli. Boil over high heat and turn to medium heat until the ingredients are ripe. It is delicious with rice, steamed bread and sesame seeds.