1. Take eight leaves of Chinese cabbage, rinse and control the water, turn flat blades into cabbage slices for later use
2. Soak the fungus in warm water for more than 6 hours, but not more than 24 hours. The soaked fungus controls the moisture and tears it into small flowers
3. Soak the wide vermicelli with warm water until it becomes soft, and control the moisture
4. Peel off shallots, ginger and garlic and clean them. Cut them into chopped green onion, ginger and garlic slices. Rinse one star anise.
5. One coriander is cleaned and cut into coriander segments
6. Rinse the pork belly with warm water and cut into evenly thick slices of pork belly for later use
7. Add appropriate amount of peanut oil in a hot pan to fry the pork belly slices for a fragrance and oil. Saute the chopped green onion, ginger slices, garlic slices, and star anise, cook with cooking wine, soy sauce and stir well.
8. Add slices of cabbage and water to make fungus and stir fry evenly until the cabbage is colored and soft
9. Put in the soaked wide vermicelli
10. Add the right amount of salt and stir fry evenly
11. Make the wide vermicelli fully absorb the soup of the cabbage
12. Stir-fry until the wide vermicelli is cooked through
13. Add a little chicken essence to taste
14. Stir evenly to get out of the pot
15. Installed, finished!
