1. Rinse the pork belly with clean water, change the blisters three times to remove the blood
2. Put in a pot of water, add scallions, ginger chunks, and blanch the cooking wine
3. Use running tap water to wash away the scum
4. Soak the wide vermicelli in advance and set aside
5. Prepare star anise, bay leaves, ginger, rock sugar, green onions
6. Fill the cold pot with oil, just a little bit, I shake my hand and pour it out a little bit more, add rock sugar and fry the sugar color
7. Stir-fry at minimum until the rock sugar melts, until the color turns dark red and small bubbles appear
8. Add the blanched pork belly and stir-fry until it is colored, add star anise, and saute fragrant leaves
9. Pour in the right amount of hot water, add 1 tablespoon of light soy sauce if the color is light
10. Add a spoonful of soy sauce to boil
11. Transfer to a casserole, add the remaining ginger and green onions
12. Cover the lid and simmer for about 40 minutes on low heat until the meat can be penetrated
13. Potato slices on hob
14. Add potatoes and a spoonful of salt, because light and dark soy sauce already has salt, 3 grams of salt will do, you can taste the sweetness and saltiness
15. Add vermicelli
16. Stew until the potatoes are soft and rotten, and the noodles are translucent and ready to be served
17. Put a bowl of rice, eat it beautifully
Tips:1. When frying to sugar color, the rock sugar must not be frying too much to avoid bitter taste
2. Vegetables can be added with your own taste
3. If the vermicelli is too late to soak in advance, blanch it with hot water or boiling water until it is soft and easy to cook.
