1. Soak the vermicelli in advance
2. Wash Chinese cabbage and cut into strips, prepare pork belly and frozen tofu
3. Heat oil in a pot, sauté the scallions and ginger
4. Cabbage Strips
5. Stir fry until the cabbage strips are soft
6. Add 1 large jujube bowl of pork bone soup
7. Put the vermicelli after boiling
8. The noodles I use are more resistant to cooking. Use a spatula to turn the noodles under the cabbage and simmer in the hot soup.
9. Frozen tofu
10. After simmering for two or three minutes, add pork belly slices
11. The pork belly is very thin, and it will be cooked when it changes color. Add salt to taste
12. Mix the salt, taste it, and turn off the heat if it suits the taste
13. Set up another stone pot, sit on the fire, heat up
14. Drop a little sesame oil
15. Transfer the stewed vegetables to a stone pot, turn off the heat, and sprinkle with chopped coriander
16. Let's go to the table and eat. The heat preservation performance of the stone pot is very good. Although it is beginning of winter, the house is a lot colder. With the stone pot, the food is still hot until the end of a meal.
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