1. Prepare the required ingredients, soak the vermicelli in water in advance, and cut the pork belly into thin slices, wash the cabbage, divide into vegetable gangs and leaves, smash garlic, chop ginger and chili, and chop chives, and divide into white and green onions ；
2. Add oil in a hot pan, add pork belly and star anise, and stir-fry until the surface is slightly golden;
3. Add 1 tablespoon of white granulated sugar and continue to stir-fry until the sugar color is golden and the surface is golden;
4. Add shredded ginger, white onion, and chili, and stir-fry for a fragrance;
5. Then add 1 spoon of cooking wine to remove the fishy, 2 spoons of light soy sauce for flavor;
6. Then add the Chinese cabbage, stir-fry the Chinese cabbage slightly, pour in a large bowl of water and 1 tablespoon of dark soy sauce, then bring to a boil over high heat, simmer for 15-20 minutes on medium and low heat;
7. Then, add the soaked vermicelli and vegetable leaves, and continue to simmer for 5 minutes;
8. Add the right amount of salt and a little chicken powder, stir well and continue to simmer for 2 minutes. Finally, open the lid and sprinkle with green onion leaves to start eating!
Tips:1. Many people are accustomed to blanching pork, but I think that the meat will be more refreshing and tender, and the taste will be fresher if it is directly fried, so the specific operation can be based on your own preferences;
2. For cabbage, the family prefers the mushy texture and feels that it is more delicious if cooked for a long time, so you can adjust the time according to your preference;
