1. Slice the pork belly and set aside with a knife.
2. Dried potatoes that have been soaked for a day, rinse well and set aside.
3. Tear the cabbage into pieces, wash and set aside.
4. Potato vermicelli is cooked in a pot.
5. Remove the boiled vermicelli and pour in the dark soy sauce while it's hot.
6. Mix well and color.
7. Put the oil on the wok and stir-fry the pork belly.
8. After the water is dry, add the green onion, ginger, garlic, dried chili, and all-spice powder to fry the aroma, and then add the dark soy sauce to color.
9. Stir fry evenly.
10. Add the right amount of boiling water.
11. Put in the hard-to-boil dried potatoes and simmer until tasty.
12. Add an appropriate amount of oyster sauce.
13. Put the vermicelli.
14. Finally, add the cabbage, stir-fry evenly, and season with salt and MSG.
15. Out of the pot and plate, the finished product.
Tips:1. Braised vegetables are best to use pork belly, which is fat but not greasy.
2. Stir the pork belly to dry the water, add a little oil, and then add the onion, ginger and garlic to explode the fragrance.
3. Put the dried potatoes first, and stew until they are ripe and flavorful before adding other dishes.
4. The boiled vermicelli should be mixed into the dark soy sauce while it is still hot for coloring.
