Ingredients: Ingredients: 500g pork with pork skin, 0/00g vermicelli/kloc-0, 250g Chinese cabbage leaves and 0/0g coriander/kloc-0.

Accessories: cooking oil, soy sauce, Shaoxing wine, sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.

Exercise:

1 Peel the pork with fire, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander, and control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Minced coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tied tightly for later use.

3. Put pork pieces and vermicelli into the pot, add Shaoxing wine, white sugar soy sauce, onion pieces, ginger pieces and seasoning bags, add soup, boil over high heat, skim the floating foam, turn to low heat and stew until cooked, add cabbage pieces, add refined salt and monosodium glutamate to adjust the taste, pick out onion pieces, ginger pieces and seasoning bags, sprinkle coriander powder, take out of the pot and put them in bowls and serve.