1. Soak vermicelli in warm water to soften
2. Wash kidney beans
3. Eggplant and potatoes washed and cut into pieces
4. Cut pork belly
5. Sliced ginger, green onion and cut into sections
6. Put the oil in the pot and heat the pork belly and stir-fry on low heat
7. Stir-fry until golden and put a little dark soy sauce to color
8. Put potatoes and kidney beans
9. After the kidney beans change color, add warm water to put eggplant and tomatoes
10. Bring to a boil on high heat enough to add the noodles, chili, and some salt, and stew for 20 minutes. Put a teaspoon of MSG at the end to get out of the pot.
Tips:The sliced ginger and spring onion were put after the dark soy sauce was put on, forgot to take pictures
